As the weather starts to chill, one of my favorite things to make for my family is soup. There’s something comforting about a big bowl of hot soup and a side of bread. It’s great for having when you’re sick, and a thoughtful meal to give to a sick friend or family member.
If you made turkey broth from your turkey bones over the past weekend, then this is the perfect soup to use it in. Or, you can pick up containers of chicken stock (I like to use Saffron Road stock) from the store. This recipe is a great way to use some of that leftover turkey!
This soup contains barley, an ancient grain with a plethora of health benefits. Barley is rich in phytochemicals, fiber, and minerals that ward off diseases. This super grain also helps to balance blood sugar levels and protect against cardiovascular disease and cancer.
Instructions:
1. In a large pot, sauté the diced onions in oil. In a few minutes, add the celery, carrots, and garlic. Add the bay leaf and spices. If you are using pearl barley, add it in at this point because it takes at least 45 minutes to cook.
2. Add in the stock, tomato paste, and turkey. Let it come to a boil, then let simmer for an hour. My barley was precooked so I added it in the last 20 minutes.
3. Take the pot off the heat and serve with some rosemary loaf bread or dinner rolls.
Enjoy!
- 8 cups turkey, vegetable, or chicken stock
- 1 tbsp oil
- 1 medium onion, chopped
- 2 carrots, diced small
- 2 celery stalks, diced small
- 4 garlic cloves, crushed and chopped finely
- 1 bayleaf
- 1 tsp thyme
- 1 tsp oregano
- Salt and pepper, to taste
- 1 tbsp tomato paste
- ¾ cup barley
- 2 cups cooked turkey, chopped
- In a large pot, sauté the diced onions in oil. In a few minutes, add the celery, carrots, and garlic. Add the bay leaf and spices. If you are using pearl barley, add it in at this point because it takes at least 45 minutes to cook.
- Add in the stock, tomato paste, and turkey. Let it come to a boil, then let simmer for an hour. My barley was precooked so I added it in the last 20 minutes.
- Take the pot off the heat and serve with some rosemary loaf bread or dinner rolls.
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