Smoked turkey adds richness to this filling root vegetable soup. It freezes well, so you can
make a double batch and keep it to enjoy as an easy meal later on. Pot barley is a whole
grain, so it adds healthy fibre to the soup; pearl barley is refined, but still very tasty.
INGREDIENTS
- 1 smoked turkey thigh or drumstick (about 450 g)
- 2 carrots, diced
- 2 ribs celery, diced
- 450 g mini red potatoes, scrubbed and quartered
- 340 g white turnips, peeled and diced
- 2 parsnips, peeled and diced
- 1 onion, diced
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp pepper
- 4 cups sodium-reduced chicken broth
- ½ cup pot barley or pearl barley
- ¼ cup chopped fresh parsley
PREPARATION
- Remove skin and meat from turkey. Reserve bone; discard skin. Cut meat into bite-size pieces; set aside.
- In slow cooker, combine turkey bone, carrots, celery, potatoes, turnips, parsnips, onion, thyme, salt and pepper.
- Stir in broth and 3 cups water.
- Cover and cook on low until vegetables are tender, 6 to 8 hours.
- Stir in barley; cover and cook on high until barley is tender, about 30 minutes.
- Stir in reserved turkey meat and parsley; cover and cook on high until turkey is heated through, about 5 minutes.
NUTRITIONAL INFORMATION, PER SERVING: about 301 cal, 22 g pro, 8 g total fat (2 g
sat. fat), 36 g carb, 6 g fibre, 54 mg chol, 1,215 mg sodium, 916 mg potassium. % RDI:
9% calcium, 22% iron, 45% vit A, 50% vit C, 31% folate.
TIP FROM THE TEST KITCHEN
In the Test Kitchen, we often dilute commercial broth (even
sodium-reduced) with water when making soup to reduce
the salt. If you use Slow Cooker Chicken Stock
instead, substitute it for the total amount of broth and water
(here, that’s 7 cups). Check the soup and season it with salt
at the end if necessary.
PARMESAN CRISPS
Divide ⅔ cup grated Parmesan cheese into 16 mounds on parchment
paper–lined rimless baking sheet; spread each to 2-inch (5 cm) circle.
Bake in 400°F (200°C) oven until bottoms are light golden, about
5 minutes. Immediately drape over rolling pin to create curve; let cool.
(Make-ahead: Store in airtight container for up to 2 days.) MAKES 16 crisps
