Hearty Turkey and Pearl Barley Soup

Prep time: 15 minutes
Cook time: 75 Minutes
Serves: 4-6


* 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

  1. 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.
  2. Add in the oregano, paprika, thyme, and Italian seasoning; continue cooking until the spices become fragrant, another 1-2 minutes.
  3. 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.
  4. 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!

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