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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 246.7
  • Total Fat: 2.8 g
  • Cholesterol: 27.0 mg
  • Sodium: 881.1 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 8.1 g
  • Protein: 20.0 g

View full nutritional breakdown of Turkey Barley Vegetable Soup calories by ingredient
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Turkey Barley Vegetable Soup

Submitted by: LINDAKET

Introduction

Great way to use leftover turkey and turkey carcass. Put carcass in stock pot and just cover with water. Cook for about an hour until you can easily remove meat from bones. Shred meat and reserve broth for soup. Great way to use leftover turkey and turkey carcass. Put carcass in stock pot and just cover with water. Cook for about an hour until you can easily remove meat from bones. Shred meat and reserve broth for soup.
Number of Servings: 16

Ingredients

    4 cups shredded turkey meat
    2 cups chopped onion
    1.5 cups chopped celery
    4 large carrots, sliced into 1/4" rounds
    .75 cup pearl barley
    4 to 5 quarts chicken broth -- depending on how much stock you have from cooking the turkey carcass
    1 tsp. thyme leaves
    2 bay leaves
    1 Tbsp. dried parsley
    .5 tsp. garlic powder
    .5 tsp. ground black pepper
    salt to taste
    16 oz. frozen peas
    16 oz. frozen green beans
    16 oz. frozen lima beans
    16 oz. frozen corn
    1- 14.5 oz. can creamed corn

Tips

Freeze in quart containers for use throughout the year.


Directions

Add shredded turkey to stock in large stock pot. Add onions, celery, carrots, barley, chicken broth, thyme, bay leaves, parsley, garlic powder, and pepper. Bring to boil and lower heat to simmer soup for about 1 hour. Add frozen vegetables and creamed corn. Simmer for another 30 to 40 minutes. Salt to taste.

Serving Size: 2 cups. Recipe makes about 8 quarts total.

Number of Servings: 16

Recipe submitted by SparkPeople user LINDAKET.






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