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Nutritional Info
  • 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

View full nutritional breakdown of Leftover Turkey Soup with Beans and Potatoes-Slow Cooker calories by ingredient
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Leftover Turkey Soup with Beans and Potatoes-Slow Cooker

Submitted by: MISTONTHEMOOR
Leftover Turkey Soup with Beans and Potatoes-Slow Cooker

Introduction

Used Turkey drippings (minus the fat) plus a large handful of the meat. Used Turkey drippings (minus the fat) plus a large handful of the meat.
Number of Servings: 8

Ingredients

    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

Directions

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: 8

Recipe submitted by SparkPeople user MISTONTHEMOOR.






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