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Hearty Turkey Barley Soup

Hearty Turkey Barley Soup
  • Prep 5 min
  • Total 40 min
  • Servings 6

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

Ingredients

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)

Steps

Hide Images
  • 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 Facts

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

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