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Turkey Vegetable Barley Soup

Total Time

Prep: 15 min. Cook: 55 min.

Makes

10 servings (3 quarts)

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."

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

  1. 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.
  2. May be frozen for up to 3 months.

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