Everything pairs well with this thick and creamy baked hash brown meal. It’s also good luck!
| Prep Time: | 25 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds skinless turkey thighs, cubed
- salt and ground black pepper to taste
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 (6.5 ounce) jar artichoke hearts, drained
- 3 parsnips, peeled and cubed
- ½ pound baby carrots
- 1 yellow squash, cubed
- 1 green bell pepper, cut into chunks
- 4 cups chicken broth, or as needed to cover
- 2 cubes chicken bouillon
- 1 (15 ounce) can garbanzo beans, drained
- 1 teaspoon chopped fresh dill, or to taste (Optional)
Instructions
- Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 9 g |
| Protein | 37 g |
| Saturated Fat | 1 g |
| Sodium | 888 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
We used chicken instead of the turkey. Also, we added taco flavored mix. Finally, we used cilantro.
i didn’t add the artichoke hearts
Made this for a weeknight dinner and it was very tasty! I didn’t have the exact vegetables called for so I subbed zucchini for the yellow squash, and red pepper for the green. I thought 4 cups was a lot so used about 2 1/2. This seemed to be the right amount. I also added some garlic. The only thing that seemed a little strange was the garbanzo beans. They weren’t bad; just not really necessary. I served this over a pile of rice in soup bowls and everyone enjoyed it. Healthy and filling and leftovers for lunch. Planning to make it again!
My husband and I really enjoyed this recipe! The recipe called for the turkey to be cubed but I chose to shred it for my own personal prefrence. I didn’t have any artichoke hearts so I left them out but I added some frozen corn for color. I also added black beans in addition to the chick peas. For presentation, I garnished it with chopped cilantro and Mexican crumbling cheese. Delicious! I will definitely make this dish again!
I thought this was a pretty good soup. I didn’t add the artichokes though. I blended half of it up a little for the kids and I liked it that way too. Next time I make it, and I will, I will add more spices
Didn’t do much for us. Wouldn’t repeat.