Turkey Vegetable Soup with Barley

Turkey Vegetable Soup With Barley Recipe

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April McIver


This is a great way to use up leftover turkey after the holidays :)


★★★★★ 1 vote


  • 1
    meaty turkey frame
  • ·
  • 1 lb
    carrots, peeled and sliced
  • 2 medium
    turnips, peeled and diced
  • 1 medium
    onion, diced
  • 1 small
    bunch celery, sliced
  • 3 medium
    summer squash, diced
  • 8 oz
    mushrooms, quartered
  • 1 c
    dried barley
  • ·
    sea salt, cracked pepper and your choice of herbs, to taste

How to Make Turkey Vegetable Soup with Barley


  1. Place turkey bones in a large pot and cover with water. Simmer at least an hour until meat is falling off the bones. Strain, reserving broth. Put broth in the fridge a few hours or overnight to make any fat rise to the top to be skimmed off.
  2. After it has cooled, pick meat off the bones, discarding bones. Skim fat off the top of broth and reheat. Add veggies, barley and turkey.
  3. Simmer around an hour or until barley and vegetables are cooked through. Season to taste.

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About Turkey Vegetable Soup with Barley

Course/Dish: Turkey Soups

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