Crock Pot Christmas Bean And Turkey Soup Recipes

SLOW-COOKER BLACK-BEAN SOUP WITH TURKEY

Steps:

• Set aside half an onion and chop the rest. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid to a slow cooker. Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water. Cover and cook on low 6 hours.
• Remove the drumstick and shred the meat; keep warm. Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender). Return the beans and turkey meat to the soup. Season with salt and pepper.
• Mince the reserved 1/2 onion. Ladle the soup into bowls and top with the cilantro and minced onion. Garnish with sour cream and lime, if desired.

SLOW-COOKED TURKEY WHITE BEAN SOUP

Steps:

• Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

LEFTOVER TURKEY SOUP (SLOW COOKER)

Steps:

• Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
• Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
• Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
• Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
• Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

GREENS AND BEANS TURKEY SOUP

Steps:

• Place turkey carcass in a stockpot; add water, celery and onion. Slowly bring to a boil. Reduce heat; simmer, covered, 2 hours. , Remove carcass and cool. Strain broth through a cheesecloth-lined colander; discard vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth and meat to pot., Add beans, spinach, chopped onion, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.

SLOW COOKER TURKEY AND VEGETABLE SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.
• Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.
• Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.

SLOW-COOKER TUSCAN TURKEY AND BEANS

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• In 3-quart saucepan, heat water to boiling over medium-high heat. Add navy beans. Reduce heat to medium-low; simmer uncovered 10 minutes. Drain; rinse with cold water. Place beans in slow cooker; add broth.
• Meanwhile, in medium bowl, stir together olive oil, 1/2 cup of the parsley, the Italian seasoning, garlic, 1/2 teaspoon of the salt and the pepper. Press mixture firmly onto turkey thighs. Place turkey on top of beans in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beans are tender and turkey pulls apart easily with fork.
• Remove turkey from slow cooker. Increase heat setting to High. Stir green beans and remaining 1 teaspoon salt into slow cooker. Cover; cook 15 to 20 minutes or until vegetables are hot. Meanwhile, remove turkey from bones. To serve, place bean mixture in shallow bowls; top with turkey, and sprinkle with remaining parsley.

TEPARY BEAN AND TURKEY BACON SOUP FOR A 2.5 QUART CROCK POT

Steps:

• Saute the turkey bacon until it's soft but not crisp. Remove from pan and set aside.
• You will have very little grease from the bacon so add the vegan margarine to the fry pan and saute the carrot, onion and celery until tender crisp.
• Drain the Tepary Beans and rinse them well.
• Put the sautéed turkey bacon, vegetables, beans, pepper and bay leaf into your crock pot. Fill to within 2 inches of the top with water.
• I considered using soup broth but remembered that tomato will inhibit the beans cooking, so water is a better choice here.
• Remembering this will bubble up so you don't want to over fill the crock.
• It should take about 6-8 hours to cook the beans to the soft stage. If think you will need to cook the beans longer add your water at the beginning of the cooking cycle.
• After 6 or 7 hours check the beans for softness. If you are happy with them then add the tomato sauce and cook for 30 minutes more.
• Don't add the tomato sauce before hand as it will stop the beans from getting soft.
• Enjoy.

CROCK POT CHRISTMAS BEAN AND TURKEY SOUP

Steps:

• Sear the turkey thighs until golden brown in coconut or other oil that can tolerate high heat. Once done discard the oil and pat the oil off the thighs with a paper towel.
• Drain the beans and discard the soak water.
• Put the seared turkey thighs in the crock pot and add the rest of the ingredients. Give it a stir.
• Cook on low for 10 hours.
• Once the 10 hours is up, remove the turkey thighs and discard the bone and skin. If you like, add some of the meat back into the soup if you want. I didn't because some fell off the bone into the soup and it was plenty.
• If you want sprinkle a little more parsley in the soup. You can also add some salt if you wish, but I didn't as I felt the soup bouillon had enough in it.
• Serve with some crusty bread.
• Bon Appetit!