Thursday, December 4, 2008

Crock Pot Turkey Soup!


While the Thanksgiving leftovers are all gone by now, there is one little thing to still be thankful for and that's turkey stock! We cooked two 15 pound turkeys this year, giving us plenty of stock to freeze.



Below is a recipe I adapted to make Turkey Crock Pot Soup. Usually the stock is beef and the meat is a pound of stew meat slice thin and normally we use rice instead of barley.


Crock Pot Soup

Leftover beef, chicken or turkey
3 c sliced carrots
3 c sliced celery
1 onion - chopped
1 c barley or rice - uncooked
¼ c chopped parsley
2 tsp salt
½ c lentils - uncooked
1 c adzuki beans -or your choice of beans
16 c total liquid - see note below

This recipe works with whatever you have on hand (I usually will add cabbage or any other veggies that need to be used up), but above is the bare bones of the ingredients and the order. Note: measurement of beans is dry, cook before adding to crock pot.

Layer your crock pot as listed above and don’t stir. Other note: the liquid part should consist of at least ½ of it being beef, chicken or turkey stock and the rest can be water. If you’re using beef as your meat, slice thin and cook before adding. Cook on low 10 hours or high 6 hours.


'Tis the season for soup! Enjoy -Wonderwoman

One more note (12-4-08): I saw the Smart Crock Pot (the last review on the page is the most helpful one) on sale at our local WalMart for only $20!!!

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