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Turkey Barley Tomato Soup

This low-calorie soup is so quick to prepare and tastes so good. It's a real stomach-filler and warms us up on cold winter days. -Denise Kilgore of Lino Lakes, Minnesota
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    6 servings


  • 1 pound lean ground turkey
  • 3/4 cup sliced or baby carrots
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 1 envelope reduced-sodium taco seasoning, divided
  • 3-1/2 cups water
  • 1 can (28 ounces) Italian diced tomatoes, undrained
  • 3/4 cup quick-cooking barley
  • 1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano


  • In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and 1 tablespoon taco seasoning over medium heat until meat is no longer pink. Stir in the water, tomatoes and remaining taco seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add barley; cover and simmer for 15-20 minutes longer or until barley is tender. Stir in oregano.
Nutrition Facts
1-1/2 cups: 275 calories, 7g fat (2g saturated fat), 60mg cholesterol, 923mg sodium, 36g carbohydrate (0 sugars, 6g fiber), 18g protein.

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Average Rating:
  • misspooches
    Apr 7, 2012

    Excellent and fast!

  • juliesgirls
    Aug 20, 2011

    Everyone loved the recipe. Used it for a church potluck and shared the recipe with everyone there.

  • Nancy Wilt
    Nov 8, 2010

    This recipe was a hit with the whole family. It is hearty and super easy to make.

  • HeidiLSB
    Apr 3, 2007

    No comment left