Best Turkey Barley And Vegetable Stew Recipes
TURKEY BARLEY CHILI
This turkey barley soup is hearty, filling, and full of flavor! It's a comforting and hearty meal that's perfect for cold weather.
Provided by Anne
Categories Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Combine vegetable broth and barley in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer for about 30 minutes, until barley is tender and most liquid is absorbed.
- While barley is cooking, chop all veggies and prep remaining ingredients.
- Heat olive oil in a large pot or saute pan with tall edges. Add ground turkey, garlic, onion, bell pepper, zucchini, and mushrooms. Saute until turkey is fully cooked and veggies are tender, about 7-10 minutes.
- Add remaining ingredients to the pan, along with the barley and any remaining broth once it's tender.
- Stir all ingredients together and cook until heated through.
TURKEY AND VEGETABLE BARLEY SOUP
Using ingredients on hand, I stirred up this turkey and veggie-packed soup. If you have them, corn, beans and celery are great here, too. -Lisa Wiger, St. Michael, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender, 4-5 minutes., Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender, 10-15 minutes. Stir in turkey, spinach and pepper; heat through.
Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 662mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges
HEARTY TURKEY STEW WITH VEGETABLES
Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.
Provided by PIPPYMOE
Categories Soups, Stews and Chili Recipes Stews
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
- Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g
HEARTY TURKEY BARLEY SOUP
Serve your family this rich barley soup made with turkey and vegetables - a hearty skillet dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Cook turkey in Dutch oven over medium heat, stirring occasionally, until no longer pink; drain.
- Stir in barley, broth, tomatoes and pepper steak sauce. Heat to boiling, stirring occasionally; reduce heat to low. Cover and simmer 15 minutes.
- Stir in frozen vegetables. Cover and simmer about 10 minutes or until barley is tender.
Nutrition Facts : Calories 245, Carbohydrate 34 g, Cholesterol 50 mg, Fiber 7 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1150 mg
GROUND TURKEY AND BARLEY VEGETABLE SOUP
An easy recipe from Publix Greenwise Market. Unlike many other dried legumes, split peas do not need to be presoaked before use.
Provided by Sparkmonkey
Categories Danish
Time 1h30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coat a 4-quart Dutch oven or pot with cooking spray. Heat over medium heat. Cook ground turkey in hot Dutch oven about 5 minutes or until no longer pink, stirring occasionally. Drain off any fat. Stir in water, undrained tomatoes, V8 juice, barley, split peas, salt, oregano, basil, black pepper and bay leaf. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes.
- Stir celery into soup mixture. Simmer, covered, for 30 minutes more or until celery and barley are tender. Remove and discard bay leaf. Makes.
Nutrition Facts : Calories 201.9, Fat 6.7, SaturatedFat 1.8, Cholesterol 59.8, Sodium 483.1, Carbohydrate 17.7, Fiber 5.5, Sugar 3.2, Protein 17.9
TURKEY BARLEY SOUP
I always make this soup after the holidays when I have a nice, meaty turkey carcass for making stock. You can get a lot of servings out of it simply by increasing the amount of water used. This recipe was developed in the tests kitchens of Homemakers Magazine.
Provided by Irmgard
Categories Poultry
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Break up the turkey carcass to fit a large saucepan; cover with water.
- Add onion, carrots and celery.
- Cover and bring to a boil.
- Skim any scum that rises to the top; discard.
- Reduce heat and simmer, uncovered, for 2 hours.
- Strain soup into another large saucepan, reserving the carcass but discarding the vegetables.
- Return the stock to simmer; stir in barley and simmer, covered, for 30 minutes.
- Add diced carrots, onion and turnip and simmer for a further 30 minutes, or until the vegetables are tender.
- Add turkey.
- Season well with salt and pepper and garnish with parsley.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love