Crock Pot Turkey Vegetable Soup with Barley Recipe
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.
Salt and fresh ground black pepper to taste (I used ½ teaspoon salt and ¼ 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
Recipe Notes
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.Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)2*SmartPoints (Blue plan)1*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Crock Pot Turkey Vegetable Soup with Barley Recipe
Amount Per Serving (1 cup)
Calories 162Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 16g5%
Fiber 5g20%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.