Turkey Barley Soup
This hearty and savory soup is fiber-full and flavorful. Barley provides a pleasant, chewy texture that complements the other ingredients in this yummy turkey barley soup.
Servings 6 people
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground turkey
- 3 cloves garlic minced
- 1 yellow onion diced
- 5 large carrots peeled and chopped
- 3 celery stalks chopped
- 8 oz crimini (baby bella) mushrooms chopped
- 1/2 cup pearled barley rinsed
- 8 cups chicken broth
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in stock pot over medium heat. Add ground turkey and brown until cooked through, about 3-5 minutes.
- Add garlic to browned turkey and saute until fragrant, about 30 seconds.
- Add onion, carrots, and celery and saute until slightly softened, about 5-7 minutes.
- Add mushrooms, barley, chicken broth, bay leaf, salt, black pepper, and thyme and bring to a boil.
- Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
- Add fresh parley and immediately remove from heat.
Video
Notes
- Have leftover turkey from Thanksgiving (or any other day)? Substitute the ground turkey in this recipe with 1-2 cups of pre-cooked, shredded turkey. Add pre-cooked turkey right before the last step of the recipe.
- If using dried parsley instead of fresh, use 1 tablespoon of dried parsley and add to the soup with the other dried herbs, salt, and pepper (step 4).
- If using hulled barley instead of pearled your cook time will be longer (about 20 minutes), adjust accordingly.