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Turkey Vegetable Soup - West Bend

Turkey Vegetable Soup

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Full Recipe Details


3 pounds turkey parts 1 large onion, thinly sliced and separated into rings 1 rib celery, cut into ¼ inch pieces 3 medium potatoes, cut into ½ inch pieces 2 - 10 ½ ounce cans chicken broth 1 - 14 ½ ounce can stewed tomatoes ½ teaspoon thyme ½ teaspoon salt ⅛ teaspoon pepper 1 bay leaf 1 - 10 ounce package frozen mixed vegetables, rinsed with hot tap water

Cooking Process

Place all ingredients, except mixed vegetables, in slow cooking pot. Cover and cook at setting #3 (low) for 8 to 9 hours or at setting #5 (high) for 5 to 6 hours until meat and vegetables are tender. Remove turkey and bay leaf from cooking pot. Set turkey aside to cool slightly. Discard bay leaf. Increase heat to setting #5 (high). Add mixed vegetables. Cover and continue cooking for 1 hour. Meanwhile, remove turkey from bones and cut into bite-size pieces. Return meat to cooking pot while vegetables are cooking. Reduce heat to setting #2 (low) for serving.


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