Best Turkey Vegetable Barley Soup Recipes

TURKEY AND VEGETABLE BARLEY SOUP

Turkey and Vegetable Barley Soup image

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

Ingredients

1 tablespoon canola oil
5 medium carrots, chopped
1 medium onion, chopped
2/3 cup quick-cooking barley
6 cups reduced-sodium chicken broth
2 cups cubed cooked turkey breast
2 cups fresh baby spinach
1/2 teaspoon pepper

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

GROUND TURKEY AND BARLEY VEGETABLE SOUP

Ground Turkey and Barley Vegetable Soup image

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

Ingredients

1 spray nonstick cooking spray
1 lb lean uncooked ground turkey
5 cups water
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 cup spicy v8 juice
1/3 cup quick-cooking barley
1/3 cup dried split peas, rinsed and drained
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1/2 teaspoon ground black pepper
1 bay leaf
2 stalks celery & leaves, cut into 1/2-inch pieces (1 cup)

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 VEGETABLE BARLEY SOUP

Turkey Vegetable Barley Soup image

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."

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 10 servings (3 quarts).

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts :