Crock Pot Turkey Vegetable Soup with Barley
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
This Crock Pot turkey vegetable soup is an easy, healthy, and delicious way to use up some of your leftover Thanksgiving turkey. Chopped cooked chicken would work too.
  • 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)
  1. I used my 4-Quart slow cooker.
  2. Add the chopped turkey tomatoes with their juice, broth, vegetables, barley, thyme, bay leaf, salt and pepper to the slow cooker.
  3. Stir to combine.
  4. Cover and cook on LOW 6 to 8 hours, or until the barley and vegetables are tender.
  5. Makes 8 cups of slow cooker turkey vegetable soup with barley
Martha's Notes
Nutrition Estimates Per Serving (1 cup): 162 calories, 3 g fat, 16 g carbs, 5 g fiber, 17 g protein and *4 Points Plus
Recipe by Simple Nourished Living at