Turkey-Barley Soup

Prep Time
Cook Time
1h 5m
Ready In

"Chunky and hearty soup. You can sub out the barley for quinoa and the turkey for chicken if you like."

Original recipe yields 6 servings


  • Serving Size: 1 (456.5 g)
  • Calories 179.4
  • Total Fat - 3.4 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 33.4 mg
  • Sodium - 1258.3 mg
  • Total Carbohydrate - 17.8 g
  • Dietary Fiber - 4.5 g
  • Sugars - 10.6 g
  • Protein - 21.3 g
  • Calcium - 128 mg
  • Iron - 5.6 mg
  • Vitamin C - 30.9 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat olive oil in a large pot over medium-high heat.

Step 2

Add turkey cubes and cook until lightly browned. Reduce heat to medium.

Step 3

Add celery, carrots, onions and garlic. Cook and stir for 5 minutes.

Step 4

Stir in thyme sage and marjoram. Cook for 1 more minute.

Step 5

Add all remaining ingredients. Mix well.

Step 6

Bring soup to boil over high heat.

Step 7

Reduce heat to low. Cover and simmer for 30-35 minutes, until turkey and barley are tender.

Tips & Variations

No special items needed.


2 Reviews


Delicious hearty soup, just like my Grandma used to make. I loved her barley soup. I subbed chicken thigh meat for the turkey breast, but otherwise made as written.


review by:
(25 Sep 2016)


Delicious! A full flavored and hearty soup, thinking barley is one of my favorite additions to soups. Not having turkey breast on hand I did sub with chicken, being a turkey lover you can be sure I do have it on my shop list for the next making! I think Chicken breasts made for an equally good tasting soup. Been added to my cookbook.


review by:
(11 Mar 2016)