Turkey Barley Soup

In a little more thana week, most of us will have turkey leftovers. I have done pot pies, sandwiches, warmed left over turkey breast, but most of all I like to make a soup. This is turkey comfort food at it’s best.

  • 56 ozs of Turkey broth or Chicken Stock
  • 4 cup diced cooked Turkey
  • 2 medium Carrots shredded
  • 1 large Potato, peeled and diced
  • 1 box (10 ozs) frozen Green Peas
  • 1 medium Red Bell Pepper, seeded and chopped
  • 1 rib Celery, sliced
  • 2 cloves Garlic, peeled and pressed
  • 1/3 cup Barley
  • 2 whole Bay Leaves
  • 2 sprigs fresh Thyme
  • 1 sprig fresh Sage
  • 1 sprig fresh Rosemary
  • Sea Salt and Pepper to taste

In a large stock pot, combine all of the ingredients. Bring to a boil and reduce to a simmer. Cook uncovered for 45 minutes or until the barley is tender. Discard the bay, and the sprigs of herbs. Serve with crusty buttered bread. This soup does freeze well.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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