Hearty Turkey Barley Soup

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

  • Prep Time 5 min
  • Total Time 40 min
  • Servings 6

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.

Expert Tips

You also can use leftover cooked turkey or chicken in this soup. Just add the turkey with the frozen vegetables.

Using quick-cooking barley really saves time, taking 10 to 12 minutes to cook, versus 45 to 50 minutes for regular barley.

One cup of cooked barley provides the same amount of protein as an 8-ounce glass of milk.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
245
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
50mg
50%;
Sodium
1150mg
1150%;
Total Carbohydrate
34g
34%
(Dietary Fiber
7g
7%
),
Protein
23g
23%
;
% Daily Value*:
Iron
16%;
Exchanges:
2 Starch; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.