Crock Pot Christmas Bean And Turkey Soup Food

SLOW COOKER TURKEY VEGETABLE SOUP

Steps:

• Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
• Place in the bottom of a 6qt slow cooker.
• Add remaining ingredients (except parsley) and cook on low 7-8 hours or until potatoes are tender.
• Stir in parsley and serve.

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!

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.

CREAMY TURKEY SOUP (CROCK POT)

Steps:

• Ingredients in turkey stock, besides the leftover turkey parts, were 1/2 Vidalia onion chopped, stalk of celery chopped and 1/4 cup chopped fresh parsley.
• Combine all soup ingredients, except milk, cream and flour, in crock pot.
• Use just enough chicken broth to barely cover meat and veggies.
• Cook on low for 8 hours, or until potatoes and carrots are easily pierced.
• Combine milk, cream and flour and add to soup.
• Let cook for approximately 30 minutes more, stirring occasionally to thicken.
• You can also add any leftover gravy you have.

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.