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.
This recipe created and shared in collaboration with eBay.
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 one totally fit 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!
YOU MIGHT ALSO ENJOY:
- Clean Eating Curried Sweet Potato Soup
- Clean Eating Autumn Harvest Chili
- Clean Eating Potato Leek Soup
- 1-2 tbsp. olive oil
- 1 medium yellow onion, chopped
- 2 cups brown, sliced mushrooms
- 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
- 1 tsp. dried rosemary
- 2 medium zucchini, chopped
- 2 cups chicken broth
- Salt and pepper to taste after cooking
- Using a large skillet, lightly saute 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.
This recipe originally developed in collaboration with eBay. You can see the original recipe here.