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.

Patsy Jamieson


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

150 calories; 2.8 g total fat; 0.6 g saturated fat; 35 mg cholesterol; 611 mg sodium. 420 mg potassium; 17.1 g carbohydrates; 3.6 g fiber; 3 g sugar; 14.5 g protein; 2585 IU vitamin a iu; 7 mg vitamin c; 30 mcg folate; 27 mg calcium; 1 mg iron; 31 mg magnesium;