(Weight Watchers Friendly Crock Pot Cooking Day 64)
We cooked a 17 pound turkey on Thanksgiving for FIVE people, which means we’ve been eating turkey A LOT ever since.
It’s a good thing we like turkey.
I’m finally in the homestretch of using it up.
The carcass is being used to make a crock pot full of turkey stock.
Tonight we will have sliced turkey with gravy and the slow cooker green bean casserole I decided not to make on Thanksgiving that’s cooking away on the counter now.
And I’ve got a yummy sounding casserole planned for tomorrow.
Yesterday, I made this super simple crock pot turkey vegetable soup. After a long weekend of indulging, it’s just what we all wanted.
It’s one of those easy dump and stir recipes that takes just a few minutes to toss together. Perfect after a long weekend of cooking when you’re ready to take it extra easy in the kitchen.
- 2 cups chopped or shredded cooked turkey
- 1 can (14 to 15 ounces) diced tomatoes
- 6 cups chicken broth
- 16 ounces frozen mixed vegetables (about 3 cups)
- ⅓ cup barley
- 1 teaspoon thyme
- 1 bay leaf
- Salt and fresh ground black pepper to taste (I used ½ teaspoon salt and ¼ teaspoon pepper)
- I used my 4-Quart slow cooker.
- Add the chopped turkey tomatoes with their juice, broth, vegetables, barley, thyme, bay leaf, salt and pepper to the slow cooker.
- Stir to combine.
- Cover and cook on LOW 6 to 8 hours, or until the barley and vegetables are tender.
- Makes 8 cups of slow cooker turkey vegetable soup with barley
If you liked crock pot turkey vegetable soup you might also like:
*PointsPlus® for crock pot turkey vegetable soup calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.