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WW Recipe of the Day: Easy Crock Pot Turkey Vegetable Barley Soup
We cooked a 17 pound turkey on Thanksgiving for FIVE people, which means we’ve been eating a lot of turkey 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/broth.
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 turkey vegetable soup. After a long weekend of indulging, it’s just what we all wanted.
How Many Calories and WW Points in this Crock Pot Turkey Vegetable Barley Soup?
According to my calculations each 1-cup serving of soup has 162 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
Provided you use lean turkey or chicken breast.
For those of you who have asked, 1 cup of cooked barley has 4 WW Points (1/4 cup uncooked barley has 4 WW Points).
This soup recipe will also work with WW Simply Filling/No Count technique.
Recipe Notes
This recipe is 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. And it is a perfect way to use up leftover rotisserie chicken.
I avoid having to chop vegetables by opting for canned tomatoes and frozen mixed vegetables. Use whatever combination of vegetables you prefer.
I used barley in this soup. I love its rich, nutty flavor and a dense, chewy texture. But you could always leave it out, or include some other whole grain such as brown rice, wild rice, quinoa or farro. Enjoy!
If you’ve made this slow cooked low fat Turkey Vegetable Barley Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Crock Pot Turkey Vegetable Soup with Barley Recipe
Ingredients
- 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)
- 1/3 cup barley
- 1 teaspoon thyme
- 1 bay leaf
- Salt and fresh ground black pepper to taste (I used 1/2 teaspoon salt and 1/4 teaspoon pepper)
Instructions
- Ideal slow cooker size: 4-Quart.
- 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
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 4 PointsPlus (Old plan) I avoid having to chop vegetables by opting for canned tomatoes and frozen mixed vegetables. Use whatever combination of vegetables you prefer. I used barley in this soup. I love its rich, nutty flavor and a dense, chewy texture. But you could always leave it out or include some other whole grain such as brown rice, wild rice or farro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy, Healthy Recipes Using Thanksgiving Leftovers
If you like crock pot turkey vegetable soup you may also like
- Simple Leftover Turkey Noodle Soup (Simple-Nourished-Living)
- Slow Cooker Beef Vegetable Soup (Simple-Nourished-Living)
- Chicken Vegetable Rice Soup (Simple-Nourished-Living)
- Crock Pot Turkey Wild Rice Soup (A Year of Slow Cooking)
I would like to use fresh vegetables instead of frozen vegetables. How much longer would I have to cook the soup?
Hi Chris,
It depends on what vegetables you use and how small/large they are chopped. Overall, they should be tender in the same amount of time, 6 – 8 hours. Hope this helps. ~Martha
I used leftover Thanksgiving turkey breast Very tasty, I did add garlic powder and garlic salt. Great healthy start to the 2021.
This soup needs more seasoning. I added some herbs midway but they should have been added at the beginning.
I made this today and it was really great. This is a winner.
Making this right now. Love Barley soups! What are the Freestyle Smartpoints for this recipe? Thanks!
Kathy
Hi Kathy, each 1 cup serving of soup has 2 WW Freestyle SmartPoints. Enjoy! – Martha
This looks great. I love barley in soups.
It seems tasty and preparation time is nice. But the whole cooking time is what screars me. If I find time, will do it nex weekend 🙂