Turkey Barley Soup Recipes

Delicious winter stew that's incredibly low in calories, high in protien & fiber, totally fresh, can be frozen & makes about 8-10 servings, which means under 300cal per serving. Ground turkey with fresh vegtables, mix it up, use what you like. It's great!!

Turkey soup made with chopped leftover turkey, onions, garlic, barley, herbs, turmeric, cumin, and ginger.

Turkey barley soup is a hearty and healthier soup than beef barley and also an alternate for cold winter nights.

Made with leftover turkey

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.

Follow ingredient list below as measurements in SP not compatible.

Very hearty soup.

As usual, just a few ingredients in the crockpot make a great couple of meals.

Tasty Barley & Turkey vegetable soup that I make pretty often. Hubby loves it. He usually sprinkles a little Monterey Jack shredded cheese on top. Yum. The cheese is NOT calculated into the recipe.

After I roast a turkey, I take the leftover bones and meat and cook them in water to make a broth. After taking all meat from the bones and cutting it up, I then return it to the broth, defat the broth and freeze it. This is what I used for this soup. 2 cups of meat, 4 cups of broth, and 8 cups of water

Bring water to boil, add bullion, celery and onion. Cook until celery & onion are tender. Place all ingredients into slow cooker, bring to boil on high then reduce to medium heat. Allow to cook at least 4 hours on med simmer. You may add any other seasoning that you like for more interesting flavor...maybe a little Tobasco or cayanne pepper to spice it up a bit.
If you prefer to use a crock pot it just takes longer. Follow manufacturer recommendations. If I want it for dinner, I would make sure it was started by noon on high.