Slow Cooker Turkey & Kale Scotch Broth

Serves	6 to 8 servings
Prep time	10 minutes
Cook time	6 hours
Total time	6 hours, 10 minutes
Meal type	Lunch, Main Dish, Snack, Soup, Starter
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving
Region	British
By author	Karen S Burns-Booth

A tasty low-calorie soup in the style of Scotch Broth that is packed with vegetables, lean turkey meat and pearl barley. This can be cooked in a slow cooker if you are out all day, or can be simmered on the stove top. Makes between 6 and 8 generous servings and each serving is only 110 to 150 calories per person, depending on how much turkey you use and how many people it serves.

Ingredients

2 litres homemade turkey stock (100 calories)
1 large onion, peeled and finely diced (60 calories)
4 carrots, peeled and sliced (100 calories)
1 stick of celery, cut into slices (5 calories)
1 leek, trimmed and finely diced (50 calories)
100g curly kale, finely chopped (50 calories)
150g to 200g cooked turkey meat, skin and fat free, shredded (150 to 200 calories)
100g pearl barley (350 calories)
salt and white pepper

Note

Directions

Step 1	Put the diced onion, carrots, celery and leek into a large sauce pan, big enough to hold 2 litres of liquid with ease, and add a little of the turkey stock. Put the lid on the pan and simmer the vegetables for 5 to 8 minutes, or until JUST soft.
Step 2	Put all of the cooked vegetables into the slow cooker and add the remaining ingredients. Set the slow cooker to auto or medium, and cook for 4 to 6 hours. If using a conventional method, keep the cooked vegetables in the sauce pan, add the remaining ingredients and simmer for 30 minutes.
Step 3	Serve the soup in warm bowls with crusty bread.