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Leftover Turkey Barley Soup

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Leftover Turkey Barley Soup

Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.

 

Yield

8 servings

Prep

15 min

Cook

6 hrs

Ready

8 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 cups turkey broth
or chicken broth
*
1 cup turkey
cooked, diced
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1 cup pearl barley
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1 onions
chopped
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2 celery stalks
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3 carrots
sliced
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1 bay leaves
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1 teaspoon thyme
dried
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¼ teaspoon marjoram
dried
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¼ teaspoon black pepper
ground
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2 tablespoons parsley leaves
fresh, (2ts.dry)
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Ingredients

Amount Measure Ingredient Features
1.4 l turkey broth
or chicken broth
*
237 ml turkey
cooked, diced
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237 ml pearl barley
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1 each onions
chopped
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2 each celery stalks
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3 each carrots
sliced
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1 each bay leaves
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5 ml thyme
dried
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1.3 ml marjoram
dried
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1.3 ml black pepper
ground
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3E+1 ml parsley leaves
fresh, (2ts.dry)
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Directions

Combine all the ingredients in soup pot or slow cooker.

Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 1393% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 36mg 2%
Total Carbohydrate 10g 10%
Dietary Fiber 7g 27%
Sugars g
Protein 8g
Vitamin A 106% Vitamin C 8%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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