Turkey Soup

Written by on in Soups
PrintPrint

Ingredients

  • Turkey broth

  • Turkey, diced

  • Leek, 1 stalk, diced

  • Onions, 1 or 2, diced

  • Garlic, 6 cloves, finely diced

  • Celery, diced

  • Carrots, diced

  • Peas, frozen

  • Corn, frozen

  • Tomatoes, diced fresh or whole stewed

  • Parsley, fresh, finely chopped

  • Favorite Vegetables (such as sweet potatoe, butternut squash, etc.)

  • Bay Leaves, 2

  • Pearled Barley, 1 cup

  • Spices (salt, pepper, poultry seasoning, thyme, rosemary

PrintPrint

Directions

  • The amounts of broth, vegetables, and turkey can vary depending on how much leftover turkey and/or broth I’ve made. The vegetables are added in approximately equal amounts.
  • Soften onion and garlic in olive oil in a large soup pot.
  • Add vegetables. They can cook on low heat as you cut and prep them.
  • Add barley and spices.
  • Cover vegetables with enough broth to cover.
  • Bring to a boil. Reduce heat and simmer for 1 hour.
  • Add turkey to soup and simmer until heated, approximately 10 minutes.
  • Remove bay leaves and serve.