Turkey and Pearl Barley Soup
There is nothing better than a warm bowl of turkey and barley soup on a cool winter's evening!
Ingredients
- 2 Tablespoons Olive Oil
- 1 large Onion diced
- 2 medium Carrots peeled and diced
- 1 yellow Bell Pepper diced
- 3 Garlic Cloves minced
- ½ teaspoon dried Oregano
- ½ teaspoon Paprika
- 1 teaspoon dried Thyme
- 1 teaspoon Italian Seasoning
- 6 cups Chicken Broth
- 2 cups Tomato Sauce
- ½ cup Pearl Barley
- 2 ½ cups leftover turkey shredded
- 3 cups Baby Spinach
- ¼ cup fresh Parsley chopped
- 2 oz shaved parmesan cheese for serving
- Salt and Pepper to taste
Instructions
- Heat the olive oil in a large soup pot or dutch oven over medium heat.
- Add in the diced onion, carrots, celery, bell pepper, and garlic. Season with a pinch of salt and pepper.
- Cook, stirring occasionally, until the veggies become slightly soft, around 3-4 minutes.
- Add in the oregano, paprika, thyme, and Italian seasoning and continue cooking until the spices become fragrant, about 1-2 minutes.
- Pour in the chicken broth and tomato sauce and increase the heat to high.
- Bring the soup to a boil and add the pearl barley.
- Immediately decrease the heat to medium and cover with a lid. Let the soup siimmer until the barley is cooked through, about 45-65 minutes depending on the barley.
- Uncover and add the turkey, baby spinach, and fresh parsley. Stir to combine and continue cooking until the turkey is heated through and the parsley is wilted, about 6-8 minutes.
- Taste and adjust the seasoning with salt and pepper, if desired.
- Serve immediately with shaved parmesan on top!
- Enjoy!
NUTRITION
Serving: 1g | Calories: 268kcal | Carbohydrates: 18g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 74mg | Sodium: 1613mg | Fiber: 3g | Sugar: 6g
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