Slow Cooker Herbal Turkey Vegetable Soup Recipe

This slow cooker herbal turkey vegetable soup recipe is fabulous for autumn or any chilly evening dinner.

Autumn is about to arrive and I cannot pretend that I am unhappy about it. Here in the blistering (and just a tiny bit humid), triple-digit heat of northern California, the promise of cooler days and falling leaves is always a comforting thought. And while we aren’t there yet, I know many folks are starting to think about it just like I am. Especially with the evenings around here getting just a tiny bit more breezy.

Image is a collage of four photos. Two are of the soup in a beige ceramic bowl, one is of an yellow bell pepper and the last is of a zucchini. These are ingredients for this Clean Eating Slow Cooker Herbal Turkey Vegetable Soup

We recently had one surprise bout of cold weather in the middle of summer, and I took full advantage of that. It was chilly, I was enjoying it, and I wanted soup! A nice, clean eating, veggie-filled, comforting soup. And this Clean Eating Slow Cooker Herbal Turkey Vegetable Soup totally fits the bill. I can’t wait to make it again during a time when I can count on the days being as chilly as the nights!

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Clean Eating Slow Cooker Herbal Turkey & Vegetable Soup

This delicious soup is perfect for autumn and winter. It’s brothy, hearty and makes a tummy happy.
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Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6 servings
Calories: 163kcal
Author: Tiffany McCauley


  • 1 tbsp. olive oil
  • 1 medium yellow onion (chopped)
  • 2 cups brown mushrooms (sliced)
  • 1 large green bell pepper (chopped)
  • 1 large yellow bell pepper (chopped)
  • 1 lb. ground turkey
  • 1 tbsp. dried parsley
  • 1 tbsp. garlic powder
  • 2 tsp. dried marjoram
  • 1 tbsp. dried thyme
  • 1 tsp. celery seed
  • 2 tsp. dried basil
  • 1 large bay leaf (remove after cooking)
  • 1 tsp. dried rosemary (powdered is best)
  • 2 medium zucchini (chopped)
  • 2 cups chicken broth (no sugar added)
  • salt and pepper to taste after cooking


  • Using a large skillet, lightly sauté the onions in the oil. Add in the mushrooms, and bell peppers cooking only until the onions are translucent. Remove from heat immediately.
  • Transfer the onion mixture to your slow cooker crock.
  • Using the same pan, cook the turkey just enough to brown it, breaking it up as you cook into tiny pieces. Once browned, add the meat to your crock as well.
  • Add the zucchini, spices and broth to the crock last, and cook on low for 2-4 hours.
  • Add salt and pepper to taste.


Please note that the nutrition data is a ballpark figure. Exact data is not possible.


Calories: 163kcal | Carbohydrates: 10g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 349mg | Potassium: 758mg | Fiber: 4g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 22.4mg | Calcium: 192mg | Iron: 8.3mg

Author: Tiffany McCauley

Title: Food and Travel Journalist

Expertise: Food, cooking, travel


Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author and food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. Her food specialty is healthy comfort food recipes.

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  1. Stacie Downs says:

    I have a heart condition that requires me to keep my cholesterol below 100, so I just love the recipes on this site!! They are easy, well thought out meals that are not only good for you, but taste yummy as well.

    1. The Gracious Pantry says:

      Stacie – Thanks so much! I’m so happy you are enjoying them! 🙂

  2. What is the serving size of this yummy soup?

    1. The Gracious Pantry says:

      Sam – About a cup. 🙂 The yield I sadly didn’t notate and now can’t remember. But just by looking at the recipe, you can probably count on at least 6 cups if not more.