Recipe: Turkey Vegetable Soup (crock pot)

TURKEY VEGETABLE SOUP

2 turkey drumsticks, skin and excess fat removed and discarded
1 (2 pints, 14 fl. oz.) can low-fat chicken broth
4 cups water
2 large leeks, washed well to remove dirt and grit, white and light green parts only, sliced thin
3 carrots, peeled and cut into 1/4-inch rounds
3 ribs celery, cut into 1/4-inch slices
1 (10 oz.) package frozen corn kernels
1 (10 oz.) package frozen cut green beans
1/2 cup uncooked pearl barley
1 tablespoon chopped fresh parsley or dill weed

Combine all the ingredients in the Russell Hobbs Slow Cooker Stoneware Liner.

Cover and set Control Dial to AUTO. Soup will be done in 5 to 6 hours, or when the turkey and vegetables test done. Or cook on LOW 6 to 7 hours.

Before serving, remove turkey meat from bones. Shred meat into small pieces and return to soup. Season with salt and black pepper to taste.

Makes 4 to 6 servings
Crock Pot Size: 6 quart
Source: Russell Hobbs THSC600 Slow Cooker Manual