As the weather gets cooler, soup sounds better everyday. I love having my crock pot sitting on the kitchen counter baking up something yummy and putting off flavorful aromas in my kitchen on fall days like this. I love looking out my kitchen window and seeing the leaves change colors for fall and start to blow across the grass and just knowing that I will have a hearty soup for dinner and all I have to do is ladle it up brings me all the more satisfaction. This recipes comes out of Gooseberry Patch "Slow Cooker Christmas Favorites". And while the holidays are right around the corner, this is one of those soups you could makes anytime.
I plan on having this soup again sometime as it made for a great crock pot freezer meal. I'll explain how I did that at the end of the post, but first up.... the recipe.
3 cups Turkey broth
1 cup cooked turkey
1/2 cup frozen baby lima beans
1 potato, peeled and cubed
2 stalks celery, chopped
1 T. onion flakes
1/3 cup carrot, peeled and sliced
1/2 cup pasta, uncooked
1 T. parsley
1 tsp. pepper
1. Combine all ingredients (except pasta) in a greased crock pot
2. Stir well.
3. Cover and cook on low setting for 6 to 8 hours.
4. 30 to 45 minutes before serving add your pasta and stir well.