Barley and Turkey Soup
Prep time:
20 minutesCooking time:
50 minutesThis soup is a great way to use leftover holiday turkey. Simply chop 3 cups of cooked turkey. Sauté the bell pepper, celery and garlic in butter, then add the turkey and barley. Proceed as recipe directs.
Ingredients
Serves 6
- 2 pounds ground turkey
- 1 medium green bell pepper, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1/2 cup pearl barley
- 2 carrots, sliced
- 1 large potato, cubed
- 1 (14.5-ounce) can cut green beans
- 7 cups chicken or turkey broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon salt
Directions
1
Cook turkey, bell pepper, celery and garlic in a medium pot over medium heat until turkey is browned and crumbly, about 10 minutes.
2
Add barley to pot; mix well.
3
Add carrots, potato, green beans, broth, bay leaf, thyme and sage to pot. Bring to a simmer.
4
Cook soup until barley is tender, about 30 minutes. Remove bay leaf. Add salt; stir. Simmer for 10 minutes longer. Ladle soup into individual serving bowls.
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There are 3 kinds of barley available: pearl, hulled and Scotch. Pearl barley is the quickest-cooking type. It has the bran removed, then it's steamed and polished. Hulled barley has just the outer husk removed, compared to Scotch barley which is husked and coarsely ground.
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