Hearty Turkey and Pearl Barley Soup


Hearty Turkey and Pearl Barley Soup

Prep Time15 minutes
Cook Time1 hour 15 minutes
Keyword: Turkey Barley Soup
Servings: 4


  • Large Soup Pot


  • 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


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