- Calories 229
- Fat 8g
- Sat fat 2g
- Cholesterol 33mg
- Sodium 1,197mg
- Protein 16g
- Carbohydrate 27g
- Sugar 2g
- Fiber 6g
- Iron 3mg
- Calcium 47mg
Turkey-Barley Vegetable Soup
Raymond Hom
How to Make It
Step 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.
Step 2
Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.
Step 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.
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wls5e6a1334fa5c
2015-12-16T19:26:47-05:00
I added fresh mushrooms, also will add extra barley next time. But I like my soups tick. Very good recipe. I struggle in the kitchen, and still the soup was wonderful.
Sugarpop1
2014-02-28T13:47:36-05:00
I made this tonight and it was great! I added garlic and bay leaf and used my homemade turkey stock, but I'm sure chicken broth would be fine. Definitely a keeper!!
denvergal123
2012-02-07T15:14:58-05:00
This soup was pretty darn good. I added a heaping teaspoon of bottled, minced garlic to the vegetables at the very end of sauteing and it added a lot of flavor. My husband is pretty picky when it comes to trying out new recipes and he commented that he'd definitely want to have this one again. I would recommend not adding the spinach to the whole batch, but only to the individual bowls just before serving. That way the spinach is wilted but not overcooked and you can heat up any leftovers without mushy spinach in them.
