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–+ servings

Turkey Vegetable Barley Soup

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Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1/2 cup pearl barley, rinsed
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 2 cups fresh spinach
  • Chopped fresh parsley, for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink.
  • Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Add the barley, chicken broth, thyme, bay leaves, salt, and pepper. Bring the soup to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 35 minutes or until the barley is tender.
  • Remove the bay leaves. Stir in the spinach and cook for 2 minutes until it wilts.
  • Ladle the soup into bowls and sprinkle with fresh parsley before serving.

merknader

Barley keeps absorbing liquid as the soup sits, so stir in a little extra broth when reheating leftovers. The soup freezes well in individual containers for up to three months. If you have leftover cooked turkey on hand, you can stir it in during the last five minutes instead of browning ground turkey at the start.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife