Lunch

turkey and barley soup is for Lunch.

turkey and barley soup takes 30 minutes to prepare.

turkey and barley soup takes 180 minutes to cook.

turkey and barley soup makes 8 servings.

The ingredients for turkey and barley soup are:

*barley, quick cooking (1/2 cup), 3 serving (remove)
Turkey breast meat, 16 ounce(s) (remove)
Carrots, raw, 1.5 cup, chopped (remove)
Celery, raw, 1 cup, diced (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Green Peppers (bell peppers), 2 tbsp (remove)
*Peppers, sweet, red, fresh, .5 cup, chopped (remove)
Green Beans (snap), 2 cup (remove)
Water, tap, 8 cup (8 fl oz) (remove)
*Nu-Salt, 1 tsp (remove)
Pepper, black, 1 tbsp (remove)
Bay Leaf, 100 grams (remove)

Here is how you make turkey and barley soup:

In a large stock pot add your leftover turkey breast carcass with meat on it, turn stovetop on high, half 1 onion, add 2 stalks of celery, bay leaf and 5-6 baby carrots, add water to cover and bring to a boil. Add peppercorns if available. Turn heat to low to simmer, simmer most of the day, i would say 4 hours at least. drain all broth back into pot and discard all solids. chop up onion, celery and carrots and peppers and any other veggies (i used frozen snap beans) again and add to broth, chop up turkey breast meat (already cooked from the turkey roast) cook all in the broth until veggies are tender. Add 1 cup of the quick barley. Number of Servings: 8Recipe submitted by SparkPeople user LOGNSMOM0114.

The nutritional information for turkey and barley soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 169.4

• Total Fat: 2.3 g
• Cholesterol: 24.4 mg
• Sodium: 615.4 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 7.4 g
• Protein: 13.1 g