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
MethodRemove 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
- Iron 22.0
- Folate 31.0
- Calcium 9.0
- Vitamin A 45.0
- Vitamin C 50.0