Turkey-Barley Soup

Turkey-Barley Soup

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From the EatingWell Kitchen

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 teaspoons extra-virgin olive oil
  • 1 large onion, chopped (2 cups)
  • 3 cloves garlic, minced
  • ½ cup pearl barley
  • 6 cups Essential Turkey Broth, (recipe follows) or reduced-sodium chicken broth
  • 2 carrots, peeled and diced (1 cup)
  • 2 medium parsnips, peeled and diced (1 cup)
  • 2 cups diced skinless cooked turkey, (8 ounces)
  • ⅓ cup chopped fresh dill
  • 2 teaspoons lemon juice
  • ¼ teaspoon freshly ground pepper
  • ½ teaspoon salt, (optional)


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

Nutrition information

  • Per serving: 150 calories; 3 g fat(1 g sat); 4 g fiber; 17 g carbohydrates; 14 g protein; 30 mcg folate; 35 mg cholesterol; 3 g sugars; 2,585 IU vitamin A; 7 mg vitamin C; 27 mg calcium; 1 mg iron; 611 mg sodium; 420 mg potassium
  • Nutrition Bonus: Vitamin A (52% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 1 lean meat

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