Prep time: 15 minutes
Cook time: 75 Minutes
Serves: 4-6
Ingredients
* 2 T. olive oil
* 1 large onion, diced
* 2 medium carrots, peeled and diced
* 2 celery stalks, diced
* 1 yellow bell pepper, diced
* 3 garlic cloves, minced
* 1/2 t. dried oregano
* 1/2 t. paprika
* 1 t. dried thyme
* 1 t. Italian seasoning
* 6 c. chicken broth
* 2 c. tomato puree or passata
* 1/2 c. pearl barley
* 2-1/2 c. leftover turkey, shredded with a fork
* 3 c. baby spinach
* 1/4 c. fresh parsley, chopped
* 2 oz. shaved parmesan cheese, for serving
* Sea salt and black pepper, to taste
- Heat the olive oil in a large soup pot over medium heat. Add in the onion, carrots, celery, bell pepper, and garlic; season with a fat pinch of salt and pepper. Cook, stirring occasionally, until the veggies soften up slightly, around 3-4 minutes.
- Add in the oregano, paprika, thyme, and Italian seasoning; continue cooking until the spices become fragrant, another 1-2 minutes.
- Pour in the chicken broth and tomato passata; increase the heat the high. Bring the soup to a boil, add in the pearl barley, then immediately decrease the heat to medium and cover with a lid. Let the soup simmer away until the barley is cooked through, around 45-65 minutes depending on your particular barley.
- Uncover and add in the turkey, baby spinach, and parsley. Continue cooking until the turkey is heated through and the parsley is wilted, another 6-8 minutes. Taste and adjust the seasoning with more salt and pepper, if needed.
Serve immediately with shaved parmesan on top. Enjoy!