Turkey Vegetable Barley Soup Recipe

Turkey Vegetable Barley Soup Recipe photo by Taste of Home

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Betty Kleberger of Florissant, Missouri says, "This satisfying soup has an interesting blend of flavors...and it's good for you, too. It's a great way to use up leftover holiday turkey."

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Turkey Vegetable Barley Soup Recipe

Prep: 15 min. Cook: 55 min.

Yield: 10 Servings

15 55 70

Ingredients

2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
4 cups cubed cooked turkey
2 medium carrots, halved and thinly sliced
1 large potato, peeled and cubed
2 cups frozen cut green beans
1 medium green pepper, chopped
1 celery rib, chopped
3 garlic cloves, minced
1/2 cup uncooked medium pearl barley
2 bay leaves
1 teaspoon dried thyme
1 teaspoon rubbed sage
1/2 teaspoon salt

Directions

In a Dutch oven, combine all the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until barley and vegetables are tender. Discard bay leaves.
May be frozen for up to 3 months. Yield: 10 servings (3 quarts).

Originally published as Turkey Barley Soup in Taste of Home October/November 2004, p49