Скачать или смотреть Crockpot Turkey & Brussels Sprouts Stuffed Pepper Soup

Turkey & Brussels Sprouts “Stuffed Pepper” Soup
Ingredients
Protein & Veggies
1 ½ lbs ground turkey (93% lean)
3 bell peppers (red, orange, or yellow), diced
2 cups Brussels sprouts, shredded (or thinly sliced)
1 medium onion, diced (optional; can sub 1 tsp onion powder for low-FODMAP)
3 cloves garlic, minced (or garlic-infused olive oil for low-FODMAP)
Base & Flavor
1 can (28 oz) crushed tomatoes (no salt added)
4 cups chicken bone broth (or low-sodium broth)
2 tbsp tomato paste
2 tsp smoked paprika
1 tsp dried oregano
1 tsp dried basil
½ tsp turmeric (anti-inflammatory boost)
½ tsp red pepper flakes (optional, for heat)
1 ½ tsp salt (adjust to taste)
½ tsp black pepper
Fresh parsley or basil for garnish (Finishing Option)
Squeeze of fresh lemon for brightness (Finishing Option)
Instructions
1. Brown the turkey (optional but recommended):
Heat a skillet over medium heat with a drizzle of olive oil.
Add ground turkey, season with a pinch of salt and pepper.
Cook 5–6 minutes, breaking into crumbles, until lightly browned.
Transfer to crockpot. (Skip this step if you want a true “dump and go” recipe, but browning adds flavor.)
2. Add vegetables to crockpot:
Dice bell peppers and onion (if using). Shred Brussels sprouts.
Add them all into the crockpot along with the turkey.
3. Add soup base:
Stir in crushed tomatoes, broth, tomato paste, garlic, paprika, oregano, basil, turmeric, and red pepper flakes.
Mix well to combine.
4. Cook:
Cover and cook on Low 6–8 hours or High 3–4 hours, until vegetables are tender and flavors meld together.
5. Finish & serve:
Taste and adjust seasonings (more salt, pepper, cayenne-for heat, garlic & onion powders, turmeric, & smoked paprika ).
Garnish with parsley, basil, or feta if desired.
Meal Prep Notes:
Keeps 4–5 days in the fridge. Flavors get even better the next day.
Freezes up to 3 months — store in single-serve containers.
Add cooked cauliflower rice when reheating if you want more bulk.


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