Have any burgers left over from Memorial Day? I did! I thawed some lean turkey burgers that we never got around to grilling and threw together this soup in about 15 mins It makes a great meal prep for work, and was so easy to put together after a long, fun weekend
Servings: 5 (1 serving is ~2 cups)
Calories per serving: 281 cal
Protein per serving: 26 g
Carbs per serving: 18 g
1 lb lean ground turkey
2 stalks celery
¼ cup dill pickles
3 cloves garlic (minced)
1 can diced tomatoes
1 tablespoon mustard
2 cups low-sodium beef broth
1 teaspoon toasted sesame seeds
1 teaspoon black pepper
1 teaspoon onion powder
2 teaspoon steak seasoning
1 cup reduced-fat cheddar (for serving)
1. Chop potatoes, celery, pickles, and onion into cubes, and mince garlic.
2. INSTANT POT USERS: Add all ingredients to instant pot (except the cheese) and cook on high pressure for 12 mins.
CROCKPOT USERS: Add all ingredients to crime pot (except cheese) to crockpot and cook on high for 4 hours or low for 6-8 hours.
3. When done, spoon into bowl, top with cheese, and enjoy!
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