Slow Cooker Hearty Thick Turkey Barley Soup

Author: Canadian Living

Smoked turkey adds richness to this hearty root vegetable soup. Leftovers make a great lunch the following day or can be frozen for later.

  • Portion size 6 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 1 smoked turkey thigh
  • 1 smoked turkey drumstick
  • 2 carrots diced
  • 2 ribs celery diced
  • 1 lb mini red potato scrubbed and quartered
  • 12 oz white turnips peeled and diced
  • 2 parsnips peeled and diced
  • 1 onion diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups sodium-reduced chicken broth
  • 3 cups water
  • 1/2 cup pot barley
  • 1/2 cup pearl barley
  • 1/4 cup chopped fresh parsley

Method

Remove skin and meat from turkey. Reserve bone; discard skin. Cut meat into bite-size pieces; set aside.

In slow cooker, combine turkey bone, carrots, celery, potatoes, turnips, parsnips, onion, thyme, salt and pepper. Stir in broth and water.

Cover and cook on low until vegetables are tender, 6 to 8 hours.

Stir in barley; cook, covered, on high until barley is tender, about 30 minutes.

Stir in reserved turkey meat and parsley; cook, covered, on high for 5 minutes.

Nutritional facts Per serving: about

  • Sodium 1215 mg
  • Protein 22 g
  • Calories 301.0
  • Total fat 8 g
  • Potassium 916 mg
  • Cholesterol 54 mg
  • Saturated fat 2 g
  • Total carbohydrate 36 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 31.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 45.0
  • Vitamin C 50.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Hearty Thick Turkey Barley Soup

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