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Barley and Turkey Soup
Prep time:
20 minutesCooking time:
50 minutes
This 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.
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.
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
Cookin' xpress!
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.
Great Pairings
Jalapeño Cheese Biscuits
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