Hearty Turkey and Vegetable Soup

What You’ll Need:

10 minutes prep | 50 minutes cook

Makes 6-8 Servings

1lb ground turkey (browned if not using Instant Pot)

1 box Pacific Roasted Red Pepper and Tomato Soup

1 bag frozen cauliflower

5-10 baby carrots sliced

1/2 bag frozen green beans

1 bag frozen peas

5 small red potatoes quartered (omit and double cauliflower if desired)

Dried Spices:

1 tsp garlic

1 tsp salt

1 tsp Italian seasoning

1/2 tsp Dill (optional)

1/2 tsp black pepper

Directions:

1. Slow Cooker:

   Brown the ground turkey along with a sprinkling of salt, pepper and garlic over medium-high heat on the stovetop.

   Add browned turkey and all other ingredients to slow cooker on low for 6-8 hours.

2. Instant Pot:

   Place the ground turkey and soup in the pot. Cook at high pressure for 25 minutes. Allow to naturally release.

   Chop the turkey into pieces with a spatula.

   Add all other ingredients to soup and chopped turkey mixtures. Cook at high pressure for 10 minutes.

   Allow to naturally release or carefully manually release the pressure with a long wooden spoon and a towel covering the vent (this will release VERY hot steam that can cause serious burns if your hand/arm contact the steam).

3. Serve warm and garnish with cheese if desired.