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Turkey-Barley Vegetable Soup

Turkey-Barley Vegetable Soup
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a large saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until browned, 3 to 5 minutes; transfer to a plate.
  2. Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.
  3. Return the turkey to the pan and add the broth and barley; season with ¾ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until the barley is tender, 25 to 30 minutes. Stir in the spinach.
By February, 2012

Nutritional Information

  • Per Serving
  • Calories 229
  • Fat 8g
  • Sat Fat 2g
  • Cholesterol 33mg
  • Sodium 1,197mg
  • Protein 16g
  • Carbohydrate 27g
  • Sugar 2g
  • Fiber 6g
  • Iron 3mg
  • Calcium 47mg
What does this mean? See Nutrition 101 .

Quick Tip

For a little sweetness, add a diced parsnip along with the other vegetables. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.