Appetizers / Soups / Salads

Leftover Turkey Soup with Beans and Potatoes-Slow Cooker is for Soup.

Leftover Turkey Soup with Beans and Potatoes-Slow Cooker takes 60 minutes to prepare.

Leftover Turkey Soup with Beans and Potatoes-Slow Cooker takes 240 minutes to cook.

Leftover Turkey Soup with Beans and Potatoes-Slow Cooker makes 8 servings.

The ingredients for Leftover Turkey Soup with Beans and Potatoes-Slow Cooker are:

Apx 10 oz Honey Suckle White Turkey Breast (Pre-cooked)
Apx 4 cups drippings from that turkey based on Pacific Natural Foods Organic Low Sodium Chicken Broth. Fat scrapped off.
4 cups water
1/2 cup black beans
1/2 cup red beans
1/2 cup great northern beans'
2 red potatoes, cubed
2 yukon gold potatoes, cubed

Here is how you make Leftover Turkey Soup with Beans and Potatoes-Slow Cooker:

Prep for the beans: bring a large stock pot of water to boil.Add beans. Allow water to return to boil. Boil for about 5 m inutes. Turn off the heat. Cover and let sit 1-2 hours. [Time for a walk] Drain and rinse. Transfer beans to slow cooker. Add cubed potatoes, water, minced onion and turkey drippings.(I also added a bit of cumin (1/8-1/4tsp) , red peper flakes (1/8-1/4tsp), mild dry mustard1/4 tsp, and cayenne pepper 1/4tsp. + 1/4tsp nutmeg)Add Frozen left over turkey.Turn slow cooker up to high and cook for at least 4 hours. Can cook on low overnight. When beans and potatoes are soft, it is ready to eat.This made 8 two cup servings. (1 cup of this is just broth)Number of Servings: 8Recipe submitted by SparkPeople user MISTONTHEMOOR.

The nutritional information for Leftover Turkey Soup with Beans and Potatoes-Slow Cooker is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 234.1

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 166.0 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 9.7 g
• Protein: 17.5 g