Hearty Turkey Barley Soup

Hearty Turkey Barley Soup

Serve your family this rich barley soup made with turkey and vegetables – a hearty skillet dinner.

Prep Time

05

Minutes

Total Time

40

Minutes

Makes

6

servings

1
pound ground turkey breast
2/3
cup uncooked quick-cooking barley
2
cans (14 1/2 ounces each) ready-to-serve beef broth
1
can (14 1/2 ounces) diced tomatoes, undrained
1
jar (23 to 24 ounces) pepper steak or cacciatore sauce
2
cups frozen sweet peas, potatoes and carrots (from 16-ounce bag)
  1. Cook turkey in Dutch oven over medium heat, stirring occasionally, until no longer pink; drain.
  2. Stir in barley, broth, tomatoes and pepper steak sauce. Heat to boiling, stirring occasionally; reduce heat to low. Cover and simmer 15 minutes.
  3. Stir in frozen vegetables. Cover and simmer about 10 minutes or until barley is tender.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You also can use leftover cooked turkey or chicken in this soup. Just add the turkey with the frozen vegetables.
Time-Saver
Using quick-cooking barley really saves time, taking 10 to 12 minutes to cook, versus 45 to 50 minutes for regular barley.
Health Twist
One cup of cooked barley provides the same amount of protein as an 8-ounce glass of milk.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 245
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 50mg;
  • Sodium 1150mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 7g,
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.