WW Recipe of the Day: Easy Crock Pot Turkey Vegetable Barley Soup
(162 calories | *2 WW SmartPoints)
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 crock pot turkey vegetable soup. After a long weekend of indulging, it’s just what we all wanted.
How Many Calories/WW Points in this Crock Pot Turkey Vegetable Soup with Barley?
According to my calculations each 1-cup serving of soup has 162 calories and *2 WW Freestyle SmartPoints, provided you use turkey or chicken breast.
For those of you who have asked, 1 cup of cooked barley has *6 WW Freestyle SmartPoints (1/4 cup uncooked barley has *5 Freestyle SmartPoints).
This soup recipe will also work with WW Simply Filling/No Count technique.
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Crock Pot Turkey Vegetable Soup 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.
It’s 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 or farro. Enjoy!
If you’ve made this Turkey Vegetable Barley Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it.
Crock Pot Turkey Vegetable Soup with Barley Recipe
- 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)
- 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
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
If you like crock pot turkey vegetable soup you might also like:
- Simple Leftover Turkey Noodle Soup
- Slow Cooker Beef Vegetable Soup
- Chicken Vegetable Rice Soup
- Crock Pot Turkey Wild Rice Soup (A Year of Slow Cooking)
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