Crock Pot Italian Soup
- 1 lb Ground Turkey
- 1 small onion, diced
- 1 (15 oz) can or dried kidney or navy beans
- 1 (14.5 oz) can or fresh diced tomatoes
- 2 carrots, sliced
- 2 stalks celery, sliced
I LOVE this mandolin slicer for nice, even cuts
- 2 small potatoes, diced
- 10-12 garlic cloves, minced
- 1 tablespoon each dried parsley, dried oregano, dried basil
- 6 cups chicken broth
- 2 cups water
In a large frying pan, cook the meat and onions (I’m allergic to onions, so I leave this out, but it still tastes amazing without it!) over medium heat until the meat is cooked through.
Transfer to the Crock Pot, add remaining ingredients, mix well, cover, and cook on low for 8-10 hours or on high for 4-5 hours.
You may have to add more water towards the end, to get it to the consistency you like.