Jerk Turkey Slow Cooker Soup from Weight Watchers
Warm up your weeknight dinners with this flavorful Jerk Turkey Slow Cooker Soup from Weight Watchers, a hearty and healthy recipe that's bursting with Caribbean-inspired spices. Featuring lean ground turkey, vibrant bell peppers, black beans, and a medley of fresh vegetables, this soup is infused with jerk seasoning, ground allspice, and a hint of crushed red pepper for a perfect balance of smokiness and heat. The slow cooker does all the heavy lifting, melding the rich flavors together over hours for a comforting, low-calorie meal that's ideal for meal prep or feeding the whole family. Finished with a sprinkle of scallions and a squeeze of lime, this protein-packed soup is as nutritious as it is delicious. Perfect for a guilt-free dinner or lunch, it's a Weight Watchers-approved recipe you'll turn to again and again!
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Recipe Information
Ingredients
- 1 lb Ground turkey (93% lean or leaner)
- 1 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 medium Bell pepper, diced (any color)
- 2 medium Carrots, sliced
- 1 tbsp Jerk seasoning
- 0.5 tsp Ground allspice
- 0.25 tsp Crushed red pepper flakes (optional)
- 4 cups Low-sodium chicken broth
- 1 can (14.5 oz) Canned diced tomatoes (no added salt)
- 1 can (15 oz) Canned black beans, rinsed and drained
- 1 cup Frozen corn kernels
- 2 sprigs Fresh thyme
- 1 leaf Bay leaf
- 2 stalks Scallions, chopped (for garnish)
- 4 wedges Lime wedges (for serving)
Instructions
Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook until browned, breaking it up with a spatula as it cooks (about 6-8 minutes). Drain any excess fat and transfer the turkey to the slow cooker.
In the same skillet, add the diced onion, garlic, and bell pepper. Sauté for 3-4 minutes, or until the vegetables start to soften. Transfer the mixture to the slow cooker.
Add the sliced carrots, jerk seasoning, ground allspice, and optional red pepper flakes into the slow cooker. Stir to combine.
Pour the chicken broth, canned diced tomatoes (with their juices), black beans, and frozen corn into the slow cooker. Stir well.
Add the fresh thyme sprigs and bay leaf to the slow cooker.
Cover and cook on low for 5 hours, or on high for 3 hours, until the vegetables are tender and the flavors are well combined.
Remove the thyme sprigs and bay leaf from the soup. Taste and adjust seasoning if desired.
Ladle the soup into bowls and garnish with chopped scallions. Serve with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3664 mg | 159% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 61.1 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4325 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
