Turkey Barley Soup

‘Tis the season for all the cold weather soup!

Turkey Barley Soup is one of those meals that just feels “homey”. Leftover turkey after the holidays always makes the best soups. Add in some of Azure Markets Barley Pearls and chop up some vegetables, and you have a full meal. This soup will fill your home with the fall aroma we all crave this time of the year. The best part is you can serve in your favorite size Azure Canning Co. Jars to easily add a lid to and pop into the fridge for later as well. This soup will store refrigerated for 3-4 days. So it really is the perfect meal to prep to grab from the fridge as you run out the door in the morning. Don’t miss out on this wholesome soup that is sure to satisfy this season!

Ingredients:

• 2 Tbsp Olive Oil

• 2 Carrots sliced into rounds

• 1 Medium Onion small dice

• 1 celery Rib diced or sliced

• 3-4 Garlic Cloves Minced

• ½ tsp Italian Seasoning

• ¼ tsp Black Pepper

• 1 lb cooked turkey skin and bones removed, cubed, or shredded

• 6 cups Chicken broth or Turkey Broth

• ½ cup Quick Cook Barley Pearls

• Salt to taste

• 1 Tbsp Chopped Parsley for garnish optional

1. Heat the olive oil in a large, heavy pot over medium heat. Add the carrots, onions, and celery. Cook for 5 minutes until the onions are translucent. Stir occasionally.

2. Next, add the garlic, Italian seasoning, and black pepper. Cook for 1 minute while stirring.

3. Add the turkey and the broth. Raise the heat to high and bring the broth to a simmer (this should take about 5 minutes). Then, lower the heat to medium-low, cover the pot and cook for 15 minutes, stirring occasionally.

4. Add the quick cook barley. Raise the heat, bring the soup back to a simmer (will only take 1-2 minutes). Then, lower the heat to medium-low, cover and cook for 12-15 minutes or until the barley is tender. Stir occasionally and keep the liquid simmering; lower or raise the heat as needed.

5. Taste the finished turkey barley soup and add salt if needed. As a reference we added ¼ tsp to ours.

6. Garnish with fresh chopped parsley and serve with a couple of lime wedges on the side if desired.

7. If you are using regular pearl barley instead of quick cook barley, then cook it to package directions before adding it to the soup.
   

Good refrigerated for 3-4 days.