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Recipes
TURKEY VEGETABLE SOUP
2 turkey drumsticks, skin and excess fat removed and discarded
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
1 (2 pints, 14 fl. oz.) can low-fat chicken broth
4 cups water
1. Combine all the ingredients in the Russell Hobbs® Slow
Cooker Stoneware Liner.
2. 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.
3. 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
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