It’s soup season people and I’m officially excited! I mean it, I L-O-V-E soup!! If you’ve ever been to or heard anything about Oregon, then you know it rains here. The problem with March is that one day it’s 60 degrees, the next day its cold and pouring down rain. This recipe is perfect for warming you up on those in-between cold days (like today). I don’t know about you guys, but cozying up with a hot bowl of delicious rosemary vegetable soup is one of my favorite feelings when it’s cold outside. And today, baby, it’s cold outside!
This is one of my favorite soup recipes, and spoiler alert: it’s a slow cooker recipe, so its insanely easy. It also highlights my favorite herb ever….rosemary! Seriously, if you don’t normally use rosemary, you should try roasting potatoes with it or throwing it on chicken. It’s the bomb! (does anyone say that anymore? lol I guess I still do).
With the tons of healthy veggies, this rosemary vegetable soup is naturally loaded with fiber (which helps keep you full, reduce cholesterol, control blood sugar, lose weight, and regulate your gut). More on fiber in an upcoming post!
Anywho, I just throw everything in the crock pot in the morning, and I’ve got an awesome dinner as soon as I get home! Feel free to prep the ingredients ahead of time to make it crazy easy.
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For my 4 step process to becoming a meal planning boss, click here!
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Served with a roll or side salad, this makes a simple, easy meal to prepare and snuggle up with after a hard winter’s day (or mid-March day haha). Talk about #getinmybelly
Side Note: This rosemary vegetable soup recipe makes A TON of soup. I always freeze half of it or eat it throughout the week. It freezes well and is easy to thaw out for even busier days when you just don’t feel like cooking.
- 1 lb lean ground turkey, sauteed
- 2 tsp oregano
- 2 tsp garlic powder
- 4 large carrots, chopped
- 4 stalks celery, chopped
- 1 onion, diced
- 2 large sweet potatoes, peeled and cubed
- 1.5 cups green beans, chopped
- 4 T fresh rosemary, minced
- 2 tsp dried oregano
- 28 oz can diced tomatoes
- 64 oz vegetable broth
- Salt and pepper to taste
- Saute turkey until brown. Season with oregano and garlic powder as it is cooking
- Add all ingredients to slow cooker, as well as sauteed turkey
- Slow cook on high for 6-8 hours
- Serve and enjoy!
- Feel free to saute the ground turkey ahead of time, and just add it in the slow cooker cold.
- I usually use pre-cut frozen green beans unless I have fresh ones on hand. They're just as healthy, cheaper, and way more convenient.
How easy was that?!
Happy National Registered Dietitian Day!
xoxo Megan
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