Turkey-Barley Vegetable Soup

Photo by Raymond Hom

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 15 min
Total Time 45 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 229 calories
- Fat 8 g
- Sat Fat 2 g
- Cholesterol 33 mg
- Sodium 1,197 mg
- Protein 16 g
- Carbohydrate 27 g
- Sugar 2 g
- Fiber 6 g
- Iron 3 mg
- Calcium 47 mg
February 2012

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.Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.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.

Ingredients

1 tablespoon olive oil
1/2 pound ground turkey
1 onion, chopped
1 carrot, sliced
1 stalk celery, chopped
6 cups chicken broth
1/2 cup pearl barley
kosher salt and black pepper
3 cups baby spinach, chopped

Directions

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.
Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.
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.