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.
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
Cook turkey, bell pepper, celery and garlic in a medium pot over medium heat until turkey is browned and crumbly, about 10 minutes.
Add barley to pot; mix well.
Add carrots, potato, green beans, broth, bay leaf, thyme and sage to pot. Bring to a simmer.
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.
Barley Soup recipe tip: There are 3 kinds of barley available: pearl, hulled and Scotch. Pearl barley is the quickest-cooking type. It has the bran removed, then its steamed and polished. Hulled barley has just the outer husk removed, compared to Scotch barley which is husked and coarsely ground.