Turkey and Barley Soup

This barley soup is a great way to use leftover holiday turkey. Simply chop 3 cups of cooked turkey. Sauté the bell pepper, celery and garlic in butter, then add the turkey and barley. Proceed as recipe directs.

Ingredients

2 lb ground turkey

1 medium green bell pepper, chopped

1 stalk of celery, chopped

2 cloves garlic, chopped

1/2 cup pearl barley

2 carrots, sliced

1 large potato, cubed

1 (14.5-ounce) can cut green beans

7 cup chicken or turkey broth

1 bay leaf

1/2 tsp dried thyme

1/2 tsp dried sage

1 tsp salt

Directions

1. Cook turkey, bell pepper, celery and garlic in a medium pot over medium heat until turkey is browned and crumbly, about 10 minutes.

2. Add barley to pot; mix well.

3. Add carrots, potato, green beans, broth, bay leaf, thyme and sage to pot. Bring to a simmer.

4. Cook soup until barley is tender, about 30 minutes. Remove bay leaf. Add salt; stir. Simmer for 10 minutes longer. Ladle soup into individual serving bowls.