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
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
SPICY HEARTY MEXICAN GROUND TURKEY SOUP
I came up with this one cold and rainy afternoon because I wanted something healthy, spicy, tasty and warm. I was pleasantly surprised with the results and thought I better write this down before I forget, because I want to make it again!
Provided by Grace Lynn
Categories Poultry
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a 4 quart soup pot on medium high.
- Sautee onions and garlic until soft and transparent.
- Push it to the side and add ground turkey.
- Cook until nicely browned and mix with onion mixture.
- Add serrano peppers, cilantro, stewed tomatoes and corn, cook for 5 minutes, stirring frequently.
- Add mushrooms, chipotle chile powder, lime juice and chicken broth.
- Bring to boil, lower heat and simmer for 5 minutes.
Nutrition Facts : Calories 560.8, Fat 22.8, SaturatedFat 5, Cholesterol 117.5, Sodium 426.6, Carbohydrate 52.8, Fiber 6.1, Sugar 6.8, Protein 46.1
GROUND TURKEY & VEGETABLE SOUP
Had some ground turkey I need to use. This is the result. Some may say this is more like a stew. Very good & warming on a cold day
Provided by Katha
Categories Poultry
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brown turkey in a large saucepan; drain.
- Add onion, carrots, celery.
- Sauté about 5 minutes Add tomato juice, beans, broth diced tomatoes and spices.
- Bring to a boil and then reduce heat.
- Simmer covered 45 minutes to 1 hour or until vegetables are tender.
- Add Worcestershire sauce and simmer another 5 minutes.
- Put in bowls.
- Sprinkle with cheese.
- Serves 6.
GROUND TURKEY VEGETABLE SOUP
A healthy turkey vegetable soup. This is a basic recipe that can be changed to please anyone. My husband likes spicy stuff so he adds chili powder, I like it just like it is.
Provided by Nikki C.
Categories Kid Friendly
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- saute turkey in stock pot with water or olive oil spray.
- add rest of ingredients.
- simmer for 30 mins or until barley is cooked though.
- tastes better each passing day (if you can wait).
HEARTY VEGETABLE BARLEY SOUP
My mom picked up this barley soup recipe in her fitness class and passed it to me. It's loaded with goodness! Sometimes, I substitute ground turkey as the meat and use chicken bouillon instead of beef flavored.-Emily Melton, Prophetstown, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf.
Nutrition Facts : Calories 233 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges
TURKEY VEGETABLE BARLEY SOUP
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
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 :
GROUND TURKEY AND BARLEY CASSEROLE
Make and share this Ground Turkey and Barley Casserole recipe from Food.com.
Provided by MPS Michigan
Categories Poultry
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Brown the turkey and vegetables in a large skillet.
- Drain and return to skillet.
- Add tomato paste, beef broth, water, salt and pepper.
- Bring to a boil, then simmer for 20 minutes or until the barley is done.
- You may need to add more water if it appears too dry.
Nutrition Facts : Calories 514.8, Fat 20.1, SaturatedFat 5.3, Cholesterol 179.6, Sodium 1364.2, Carbohydrate 36.8, Fiber 8.7, Sugar 7, Protein 47
TURKEY BARLEY TOMATO SOUP
This low-calorie soup is so quick to prepare and tastes so good. It's a real stomach-filler and warms us up on cold winter days. -Denise Kilgore of Lino Lakes, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and 1 tablespoon taco seasoning over medium heat until meat is no longer pink. Stir in the water, tomatoes and remaining taco seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add barley; cover and simmer for 15-20 minutes longer or until barley is tender. Stir in oregano.
Nutrition Facts : Calories 275 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 923mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 6g fiber), Protein 18g protein.
TURKEY BARLEY SOUP
I've made this soup the past 3 Christmases, using a stock made from the bones from the turkey. I believe that this year I perfected it! A comforting and hearty soup for a cold winter day.
Provided by sugarissweeter
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h50m
Yield 10
Number Of Ingredients 21
Steps:
- Heat vegetable oil in a large stockpot over medium-high heat. Add turkey bones to hot oil; cook, turning occasionally, until browned, about 10 minutes. Transfer bones to a bowl.
- Cook and stir quartered onion, coarsely chopped celery, and coarsely chopped carrot in the hot oil in the same stockpot until fragrant, about 2 minutes. Return turkey bones to stockpot and add 16 cups water and thyme sprigs. Bring to a boil, skim off foam, reduce heat to medium-low, and simmer until liquid reduces to 10 cups, about 2 hours. Strain stock into a large bowl and let stand for 15 minutes. Spoon fat off top of stock.
- Bring 2 1/2 cup water and barley to a boil in a saucepan. Cover saucepan, reduce heat to low, and simmer until the barley is tender, 30 to 40 minutes.
- Heat olive oil in a large stockpot over medium-high heat; cook and stir diced onion, sliced carrots, sliced celery, and garlic until slightly softened, about 5 minutes. Add turkey stock to onion mixture and bring to a boil.
- Mix turkey meat, barley, parsley, thyme leaves, salt, black pepper, and cayenne pepper into soup; reduce heat to medium-low and simmer for 20 minutes. Stir lemon juice into soup.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 21 g, Cholesterol 38.1 mg, Fat 14.1 g, Fiber 5.1 g, Protein 13.7 g, SaturatedFat 3 g, Sodium 126.4 mg, Sugar 3.3 g
HEARTY BARLEY TURKEY SOUP
Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.
Provided by JR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h50m
Yield 12
Number Of Ingredients 18
Steps:
- Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
- Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g
GROUND TURKEY SOUP
Quick and easy 'warmer' for those cold days!
Provided by Tammy Zosh
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h45m
Yield 5
Number Of Ingredients 7
Steps:
- In a large pot, combine water, bouillon, potatoes, carrots, and cabbage. Bring to a boil. Lower temperature, and simmer.
- In a separate saucepan, brown the turkey. Put in pot with other ingredients. Slowly simmer for 1 hour.
- Add barley for last 15 minutes of cooking time. Serve.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 72.8 g, Cholesterol 67.3 mg, Fat 7.9 g, Fiber 14.4 g, Protein 28.5 g, SaturatedFat 2.1 g, Sodium 1493.1 mg, Sugar 8.4 g
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- Heat the oil in a large saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until browned, 3 to 5 minutes; transfer to a plate.
- Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.
- Return the turkey to the pan and add the broth and barley; season with ¾ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until the barley is tender, 25 to 30 minutes. Stir in the spinach.
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