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
CHUNKY TURKEY SOUP
This hearty, chunky soup is the perfect answer to your Turkey Day leftovers. Combining the earthy flavors of curry and cumin, no one will mistake it for canned soup! Jane M. Scanlon, Marco Island, Florida
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (1-1/3 cups each).
Number Of Ingredients 18
Steps:
- Place the turkey carcass in a stockpot; add the water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours., Discard the carcass. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4-6 months.), Place the soup ingredients in a stockpot; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.
Nutrition Facts : Calories 175 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 595mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
TURKEY BARLEY SOUP
I originally created this turkey barley soup as a way to use Thanksgiving leftovers. I think you'll agree it's too good to serve only once a year! It makes a hearty meal with homemade bread. -Jodi Jeude, Carbondale, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a 3-qt. saucepan, saute carrots, mushrooms, celery and onion in oil for 20 minutes or until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender. Discard bay leaves before serving.
Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 1094mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
TURKEY BARLEY CHUNKY SOUP
There are a bazillion turkey soup recipes on here but not this one. I like a really chunky soup so you may wish to alter the amount of barley you use. We use alot. Great for OAMC
Provided by kzbhansen
Categories Poultry
Time 11h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Place turkey carcass in a large soup pan and completely cover with water.
- Simmer 6 hours or more until the meat completely falls off of the bones, replenishing water as it evaporates.
- Add celery and cook 2 hours more.
- allow soup to cool.
- Strain soup and remove bones and grissle.
- Add xtra turkey if desired into pot. Add enough water to fill pot up to where it was when the bones were still in it.
- Reheat soup and add carrot and spices and simmer for an hour. Add bouillon to taste if you feel the broth needs it.
- Add barley and cook for about an hour or so.
- Serve hot with parmesan cheese if desired.
- You can freeze leftovers and reheat.
- Great for OAMC.
Nutrition Facts : Calories 99.4, Fat 0.4, SaturatedFat 0.1, Sodium 23.7, Carbohydrate 22.1, Fiber 4.7, Sugar 1.4, Protein 2.8
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
TURKEY AND BARLEY SOUP
This soup is SO good, hearty and soul comforting
Provided by Michelle Antonacci @Huniibeekeeper
Categories Turkey
Number Of Ingredients 9
Steps:
- I made my turkey stock from scratch but you can use store bought if you want. Put your broth in a pot and turn on medium to warm it.
- Chop all of your veggies, I always chop mine in medium sized chunks. Add your veggies carefully to the warm broth, add your herbes de provence and salt and pepper to taste, bring this to a simmer, for about 5 minutes, then add the pearl barley and simmer on low for about an hour, stirring occasionally, or until the barley is tender and soup thickens up a bit. I add the turkey the last 5 minutes so it doesnt break up. If the broth gets too thick, especially if you have leftovers the next day, you can add a little more broth or some water. I actually like this soup better the next day.
TURKEY SAUSAGE BARLEY SOUP
Turkey sausage with spinach and barley is the perfect soup.
Provided by Juli Carvi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
- Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.
Nutrition Facts : Calories 175 calories, Carbohydrate 12 g, Cholesterol 43.3 mg, Fat 8.8 g, Fiber 3.1 g, Protein 13.6 g, SaturatedFat 2.2 g, Sodium 1587.3 mg, Sugar 1.7 g
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