Appetizers / Soups / Salads

Turkey Vegetable Soup with Barley is for Soup.

Turkey Vegetable Soup with Barley takes several minutes to prepare.

Turkey Vegetable Soup with Barley takes several minutes to cook.

Turkey Vegetable Soup with Barley makes 10 servings.

The ingredients for Turkey Vegetable Soup with Barley are:

Frame of 1 turkey, with meat from wings, legs and any leftovers
1 cup barley
1 lb carrots, peeled and diced
1 small bunch celery, diced
2 turnips, peeled and diced
1 medium onion, diced
8 oz mushrooms, quartered
2 cups summer squash, diced
4 cloves garlic, minced
2 tbsp canola oil
salt, pepper or herbs to taste

Here is how you make Turkey Vegetable Soup with Barley:

Cover turkey frame with water in a large stock pot. Simmer an hour or so over medium low to make broth. Remove turkey from broth, reserving the broth. Refrigerate the broth to make fat solidify on top; skim off and discard fat. Remove turkey from bones, discarding bones. Chop turkey into small pieces, discarding any remaining skin.In a large pot, heat 2 tbsp canola oil. Add veggies and cook over low, stirring frequently, until they begin to become tender. Add turkey, barley, and enough broth to cover deeply. Simmer until barley is tender, around an hour. If you prefer more firm vegetables you can also cook the barley separately in broth then add it to the soup, or add the vegetables later and cook them by boiling in the soup instead of straight in the pan, though the flavor isn't as rich.Season to taste last. Makes around 10 servings, depending on size.Number of Servings: 10Recipe submitted by SparkPeople user STAREVE.

The nutritional information for Turkey Vegetable Soup with Barley is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 272.4

• Total Fat: 9.7 g
• Cholesterol: 49.9 mg
• Sodium: 836.0 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 5.4 g
• Protein: 22.6 g