Barley Grain Vegetable and Turkey Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 Tbsp Canola oil
- 1 onion (peeled and chopped)
- 2 carrots (peeled and sliced)
- 2 ribs Celery (rinsed and sliced)
- 2 cups sliced button Mushroom
- 1 tsp dried thyme
- 8 cups turkey breasts (or chicken broth)
- 2 Tbsps Tomato paste
- ½ cup Barley
- 2 tsps Red wine vinegar
- 1 tsp salt
- 1 tsp freshly ground Black pepper
- 2 cups diced Tomatoes
- 2 potatoes (peeled and roughly chopped)
- 2 cups canned Green beans (drained)
- 2 cups chopped, cooked Turkey (bones removed)
Preparation steps
1.
In a large skillet, heat oil over medium-high heat and saute onions, carrots, celery and mushrooms; add thyme and continue to saute until softened, about 6 to 8 minutes.
2.
Pour turkey stock into a large pot and whisk in the tomato paste; stir in sauteed onion mixture.
3.
Stir in barley, vinegar, salt and pepper. Increase heat to high, when soup comes to a boil, reduce heat and simmer, covered, for about 45 minutes. Add tomatoes, potatoes and green beans, cover and continue cooking for an additional 15 minutes or until barley is tender.
4.
Stir in chopped turkey and continue to simmer just until the turkey is heated through. Ladle into bowls and serve.
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