Turkey Vegetable Barley Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Betty Kleberger of Florissant, Missouri says, This satisfying soup has an interesting blend of flavors...and it's good for you, too. It's a great way to use up leftover holiday turkey. Ingredients:
2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth |
4 cups cubed cooked turkey |
2 medium carrots, halved and thinly sliced |
1 large potato, peeled and cubed |
2 cups frozen cut green beans |
1 medium green pepper, chopped |
1 celery rib, chopped |
3 garlic cloves, minced |
1/2 cup uncooked medium pearl barley |
2 bay leaves |
1 teaspoon dried thyme |
1 teaspoon rubbed sage |
1/2 teaspoon salt |
Directions:
1. In a Dutch oven, combine all the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until barley and vegetables are tender. Discard bay leaves.
2. May be frozen for up to 3 months. Yield: 10 servings (3 quarts).
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