turkey and barley soup
(2 ratings)
This soup is SO good, hearty and soul comforting
(2 ratings)
Ingredients For turkey and barley soup
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5large carrots, sliced into chunky
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5medium red potatos , quartered and sliced into chunks
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1onion roughly chopped
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5celery stalks, sliced chunky
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1 cpearl barley, uncooked
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2 Tbspherbes de provence
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salt and pepper to taste
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10 cturkey broth/stock
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3 ccooked turkey, pulled into chunks
How To Make turkey and barley soup
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1I made my turkey stock from scratch but you can use store bought if you want. Put your broth in a pot and turn on medium to warm it.
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2Chop all of your veggies, I always chop mine in medium sized chunks. Add your veggies carefully to the warm broth, add your herbes de provence and salt and pepper to taste, bring this to a simmer, for about 5 minutes, then add the pearl barley and simmer on low for about an hour, stirring occasionally, or until the barley is tender and soup thickens up a bit. I add the turkey the last 5 minutes so it doesnt break up. If the broth gets too thick, especially if you have leftovers the next day, you can add a little more broth or some water. I actually like this soup better the next day.
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