Hearty Turkey and Pearl Barley Soup
Servings: 4
Equipment
- Large Soup Pot
Ingredients
- 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
Instructions
- 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!
