Barley Grain Vegetable and Turkey Soup

 

Barley Grain Vegetable and Turkey Soup
487 kcal

(0)

Difficulty:easy
Preparation:20 min
Ready in:95 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
487
24%
Protein
79 g
158%
Fat
8 g
10%
Added Sugar
0 g
0%
Carbohydrates
23 g
9%
Roughage
5 g
-
Saturates
2 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1 tablespoonCanola oil
1onions peeled and chopped
2carrots peeled and sliced
2 ribsCelery rinsed and sliced
2 cupssliced button Mushroom
1 teaspoondried thyme
8 cupsturkey breasts (or chicken broth)
2 tablespoonsTomato paste
½ cupsBarley
2 teaspoonsRed wine vinegar
1 teaspoonsalt
1 teaspoonfreshly ground Black pepper
2 cupsdiced tomatoes
2potatoes peeled and roughly chopped
2 cupscanned Green beans drained
2 cupschopped, cooked Turkey meat bones removed

Directions

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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