Simple Turkey Soup-- five stars from the Diehl Family

 

2 lbs ground turkey, cooked and drained

1 can (28 ounces) diced tomatoes, UNDRAINED

2 cans (14 ounces each) beef broth ( I used 3 Campell's Cans, a total of 30 ounces)

1 bag (16 ounces) frozen mixed vegetables (carrots, beans, corn, etc.)

1/2 cup uncooked barley

1 teaspoon salt (it needed more than that here)

1 teaspoon dried thyme leaves

Black Pepper to taste

 

Combine all ingredients in slow cooker.  Add water to cover contents.  Cover; cook on HIGH 3 to 4 hours or until barley and vegetable are tender.  Makes 8 servings

 

Serving suggestion:  Serve this soup with cornbread.