Ingredients
- 2 teaspoons olive oil
- 1 pound boneless skinless turkey breast (cut in to cubes, 454 grams)
- 1 1/2 cups celery, chopped
- 1 1/2 cups carrots, chopped
- 1 cup yellow onion, chopped
- 1 teaspoon minced garlic (or more to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried marjoram
- 4 cups low-sodium chicken broth
- 28 ounces diced tomatoes no salt added (1 can 796ml)
- 1/3 cup dry pearl barley
- 1/4 cup fresh parsley, minced
- Salt & pepper, to taste
How to Make
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Step 1: Heat olive oil in a large pot over medium-high heat.
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Step 2: Add turkey cubes and cook until lightly browned. Reduce heat to medium.
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Step 3: Add celery, carrots, onions and garlic. Cook and stir for 5 minutes.
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Step 4: Stir in thyme sage and marjoram. Cook for 1 more minute.
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Step 5: Add all remaining ingredients. Mix well.
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Step 6: Bring soup to boil over high heat.
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Step 7: Reduce heat to low. Cover and simmer for 30-35 minutes, until turkey and barley are tender.
We hope you enjoy this recipe!
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