Turkey-Barley Soup

Total Time
1hr 40mins
Prep
20 mins
Cook
1 hr 20 mins

This is a fabulous recipe, especially when made with my Rescued Turkey Stock (#24576). It also freezes very well.

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Ingredients

Nutrition

Directions

  1. In a large skillet, heat oil and saute onions, carrots, celery and mushrooms; sprinkle thyme on veggies and continue to saute until softened, about 6 to 8 minutes.
  2. Pour turkey stock into a large pot (if you have less than 8 cups of stock, add water to make up difference) and whisk in the tomato paste; stir in sauteed veggies; turn heat to high.
  3. Stir in barley, vinegar, salt and pepper.
  4. When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender.
  5. Stir in turkey meat and continue to simmer just until soup is heated through.