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


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


  • 1Place 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.
  • 2After it has cooled, pick meat off the bones, discarding bones. Skim fat off the top of broth and reheat. Add veggies, barley and turkey.
  • 3Simmer 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