Turkey Vegetable Barley Soup

Name: Turkey Vegetable Barley Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10 servings (3 quarts).
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

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

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.

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

Reviews

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Average Rating:

TheDix

Dec 9, 2013

Very good soup, easy and uses leftover turkey in a satisfying way. I left out the potato and green pepper--yet it was still tasty.