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Hearty Turkey and Barley Soup

Use up those turkey leftovers make healthy and delicious barley soup

Course Healthy Soup
Cuisine American
About turkey barley soup
Prep Time 15 minutes
Cook Time 55 minutes
Servings 6
Author DinnerPlanner

Ingredients

  • 2-1/2 cup leftover turkey shredded with a fork
  • 1/2 cup pearl barley
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 1 yellow bell pepper diced
  • 3 garlic cloves minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 6 cup chicken broth
  • 2 cups tomato puree or passata
  • 3 cup baby spinach
  • 1/4 cup fresh parsley chopped
  • 2 oz. shaved parmesan cheese for serving
  • Sea salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Add in the onion, carrots, celery, bell pepper, and garlic; season with a fat pinch of salt and pepper.
  2. Cook, stirring occasionally, until the veggies soften up slightly, around 3-4 minutes.
  3. Add in the oregano, paprika, thyme, and Italian seasoning; continue cooking until the spices become fragrant, another 1-2 minutes.
  4. Pour in the chicken broth and tomato passata; increase the heat the high.
  5. Bring the soup to a boil, add in the pearl barley, then immediately decrease the heat to medium and cover with a lid.
  6. Let the soup simmer away until the barley is cooked through, around 45-65 minutes depending on your particular barley.
  7. Uncover and add in the turkey, baby spinach, and parsley. Continue cooking until the turkey is heated through and the parsley is wilted, another 6-8 minutes.
  8. Taste and adjust the seasoning with more salt and pepper, if needed.
  9. Serve immediately with shaved parmesan on top. Enjoy!