Turkey and Vegetable Barley Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 pound ground turkey
• 1/2 cup pearl barley, rinsed
• 6 cups low-sodium chicken broth
• 1 cup diced tomatoes
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 bay leaf
• Salt to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion, carrots, and celery; cook until softened, about 5 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add ground turkey and cook until browned, breaking it into small pieces.
5. 5 Stir in barley, chicken broth, diced tomatoes, green beans, thyme, black pepper, and bay leaf.
6. 6 Bring to a boil, then reduce heat and simmer for 30 minutes, or until barley is tender.
7. 7 Remove bay leaf and season with salt to taste.
8. 8 Stir in parsley before serving.

Equipment

• Large pot

Variations

• Add a can of white beans for extra protein and creaminess.
• Use kale or spinach in place of green beans for a different veggie profile.

Substitutions

• Substitute ground turkey with ground chicken or beef.
• Use farro in place of barley for a nuttier texture.

Pairings

• Crusty bread
• A simple mixed greens salad

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Feel free to add a splash of lemon juice for brightness.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.

FAQ