TURKEY AND OKRA SOUP WITH BARLEY AND BACON

Turkey and Okra Soup with Barley and Bacon image

This is a great fall soup, rich in taste with seasonings, bacon, and onions pronounced.

Provided by Ed Haley

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 16h35m

Yield 15

Number Of Ingredients 13

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Ingredients

4 quarts turkey broth
3 cubes chicken bouillon
1 pound thick-cut bacon, cut into 1-inch square pieces
2 tablespoons minced garlic
½ teaspoon ground black pepper
1 pound cubed cooked turkey
1 red onion, sliced
1 cup barley
2 teaspoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon Italian seasoning
1 pound okra, sliced
½ bunch fresh parsley, chopped

Steps:

Combine turkey broth and chicken bouillon in a slow cooker.
Place bacon in a skillet over medium heat; add garlic and black pepper. Cook and stir until bacon is crispy, about 10 minutes. Transfer to a paper towel-lined plate; blot to remove as much fat as possible.
Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning.
Cook, stirring every half hour, on Low for 7 1/2 hours (or high for 3 1/2 hours). Stir okra and parsley into soup and continue cooking for 30 minutes more.
Cool soup to room temperature and refrigerate, 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop.

Nutrition Facts : Calories 184.7 calories, Carbohydrate 14.1 g, Cholesterol 40.3 mg, Fat 6.7 g, Fiber 3.4 g, Protein 16.3 g, SaturatedFat 2 g, Sodium 1849.3 mg, Sugar 2.1 g