Quick and Hearty Turkey Barley Soup

Nutritional Information

Per serving

Calories:

789

Protein:

90g

Fat:

28g

Carbohydrates:

41g

Sodium:

417mg

Credit
Turkey Farmers of Canada

Ingredients

2 lbs. ground Canadian turkey
1 tsp. olive oil
1 cup onion, minced
¾ cup carrot, minced
¾ cup celery, minced
3 cloves garlic, crushed
1 tbsp. garlic powder
1 tbps. ground Italian seasoning
Salt and pepper to taste
2 cups tomatoes puree
8 cups turkey broth
1 ½ cups barley
2 cups frozen vegetables (or fresh if preferred)

TIP: This recipe makes a large quantity perfect for batch cooking. You can make it ahead, re-heat half for a weeknight meal and then freeze the other half for a quick weeknight dinner or weekend lunch later on.

Directions

Heat olive oil in a medium size frying pan over medium heat.
Add onions and carrots and sauté for 4-6 minutes until softened and just beginning to brown.
Add celery and crushed garlic. Cook 4-6 minutes.
Add ground turkey, garlic powder, Italian seasoning and salt and pepper to taste.
Cook an additional 7-10 minutes, until turkey is cooked through and is no longer pink. Mix to break up any larger chunks.
Add tomato puree.
Add turkey broth.
Bring to a boil.
Add barley. Lower heat to a simmer and cook for 35-45 minutes until barley is cooked.
Add 2 cups frozen vegetables. Quality frozen veg will help cut down on prep time. If using fresh vegetables, extend cooking time until cooked through.
Cook for 3-5 minutes until vegetables are cooked through.
Serve!