February 19, 2016
Categories: Comfort Food, Lunch, Main Dish, Soups/Stews, Poultry, Turkey, Grains, Barley, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Diabetic, Gluten-Free, Low Calorie, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch more
"Chunky and hearty soup. You can sub out the barley for quinoa and the turkey for chicken if you like."
- 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
Heat olive oil in a large pot over medium-high heat.
Add turkey cubes and cook until lightly browned. Reduce heat to medium.
Add celery, carrots, onions and garlic. Cook and stir for 5 minutes.
Stir in thyme sage and marjoram. Cook for 1 more minute.
Add all remaining ingredients. Mix well.
Bring soup to boil over high heat.
Reduce heat to low. Cover and simmer for 30-35 minutes, until turkey and barley are tender.
Tips & Variations
No special items needed.