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Hearty Turkey Barley Soup

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  • Prep 5 min
  • Total 40 min
  • Servings 6
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Serve your family this rich barley soup made with turkey and vegetables – a hearty skillet dinner.
By Betty Crocker Kitchens
Updated Nov 22, 2010
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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)
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You also can use leftover cooked turkey or chicken in this soup. Just add the turkey with the frozen vegetables.
  • tip 2
    Using quick-cooking barley really saves time, taking 10 to 12 minutes to cook, versus 45 to 50 minutes for regular barley.
  • tip 3
    One cup of cooked barley provides the same amount of protein as an 8-ounce glass of milk.

Nutrition

245 Calories, 5g Total Fat, 23g Protein, 34g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% 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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