Turkey-Barley Soup (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Turkey-Barley Soup

http://www.eatingwell.com/recipes/turkey_barley_soup.html

From EatingWell:  The Essential EatingWell Cookbook (2004)

Nutty barley and earthy, sweet root vegetables supplement leftover turkey to create a homey soup with an old-fashioned flavor. To shorten cooking time, substitute quick-cooking barley for pearl barley; add carrots and parsnips with the barley and simmer the soup for about 20 minutes total.

8 servings, 1 cup each | Active Time: 20 minutes | Total Time: 4 1/2 hours (including making turkey broth)

Ingredients

Preparation

  1. Heat oil in heavy soup pot (4- to 6-quart capacity) over medium heat. Add onion and cook, stirring, until softened, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add barley and stir to coat. Add broth and bring to a simmer. Reduce heat to low. Skim off any froth. Cover and simmer for 20 minutes.
  2. Add carrots and parsnips. Cover and simmer until the barley and vegetables are just tender, 15 to 20 minutes. Add turkey and simmer until heated through, 3 to 4 minutes more. Add dill, lemon juice and pepper. Taste and add salt, if needed. Serve hot.

Nutrition

Per serving : 170 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 27 mg Cholesterol; 18 g Carbohydrates; 16 g Protein; 4 g Fiber; 238 mg Sodium; 438 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 lean meat

Tips & Notes