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Rustic Turkey Barley Soup

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 45 min
  • $$
Gatheredtable
adapted fromFoodie Lawyer Blog

Ingredients

  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 stalk celery, sliced
  • 1 tablespoon extra virgin olive oil
  • 3/4 pound ground turkey
  • 6 cups low-sodium chicken broth
  • 1/2 cup pearl barley
  • 3 cups baby spinach
  • sea salt and black pepper, to taste

Directions

Prep: 1. Chop: onion, carrot, celery. Make: 1. Heat the oil in a large Dutch oven or sauce pot over medium-high heat. Add turkey and cook, breaking up with a spoon, until browned (~5 minutes). Transfer to a plate. 2. Add onion, carrot and celery. Cook until softened, 5 minutes. Return turkey to the pot along with any juices that may have accumulated. 3. Add barley and chicken broth and bring to a boil. Reduce to a simmer and cook until the barley is tender, about 25 minutes. 4. Stir in spinach and season with salt and pepper.

Notes

This is also a great way to use up Thanksgiving leftovers! Take this recipe up a notch by adding in a couple bay leaves as the barley cooks. You can also add in a teaspoon or two of fish sauce or soy sauce at the end for a little something different.

Goes great with these recipes

Garlic Knots
Cheesy Corn Bread Dumplings
Mixed Greens and Orange Salad
Corn and Green Beans
Spinach Strawberry Goat Cheese Salad
Avocado Strawberry Spinach Salad
Grilled Corn
Fresh Whole Grain Bread
Mixed Green Salad with Strawberries
Baguette
Mixed Salad with Avocado

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