turkey and barley soup
This soup is SO good, hearty and soul comforting
prep time
cook time
method
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yield
Ingredients
- 5 - large carrots, sliced into chunky
- 5 - medium red potatos , quartered and sliced into chunks
- 1 - onion roughly chopped
- 5 - celery stalks, sliced chunky
- 1 cup pearl barley, uncooked
- 2 tablespoons herbes de provence
- - salt and pepper to taste
- 10 cups turkey broth/stock
- 3 cups cooked turkey, pulled into chunks
How To Make turkey and barley soup
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Step 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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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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