TURKEY BARLEY TOMATO SOUP
This low-calorie soup is so quick to prepare and tastes so good. It's a real stomach-filler and warms us up on cold winter days. -Denise Kilgore of Lino Lakes, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and 1 tablespoon taco seasoning over medium heat until meat is no longer pink. Stir in the water, tomatoes and remaining taco seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add barley; cover and simmer for 15-20 minutes longer or until barley is tender. Stir in oregano.
Nutrition Facts : Calories 275 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 923mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 6g fiber), Protein 18g protein.
TOMATO TURKEY SOUP
During winter, we often have this hearty soup along with a salad at our senior citizen's center. It's always well received.-Judy Lloyd, Alta Vista, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h55m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 714mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
TURKEY & NOODLE TOMATO SOUP
Turn V8 juice, veggies and ramen noodles into a wonderful soup that takes just a few minutes to make. I like to serve it with biscuits. -Jennifer Bridges, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook turkey over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in soup mix, 1-1/2 teaspoons seasoning from the noodles, sugar, pepper and salt. Add V8 juice and vegetables; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Break noodles into small pieces; add to soup (discard remaining seasoning or save for another use). Cook 3-5 minutes longer or until noodles are tender, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add a little reduced-sodium broth or water if necessary.
Nutrition Facts : Calories 331 calories, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 1247mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 18g protein.
TURKEY AND VEGETABLE BARLEY SOUP
Using ingredients on hand, I stirred up this turkey and veggie-packed soup. If you have them, corn, beans and celery are great here, too. -Lisa Wiger, St. Michael, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender, 4-5 minutes., Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender, 10-15 minutes. Stir in turkey, spinach and pepper; heat through.
Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 662mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges
HEARTY BARLEY TURKEY SOUP
Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.
Provided by JR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h50m
Yield 12
Number Of Ingredients 18
Steps:
- Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
- Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g
TOMATO AND BARLEY SOUP
I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.
Provided by GaylaV
Categories Grains
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot.
- Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
- While they are cooking pour the barley into a dish with water to cover.
- Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
- Drain the barley and add to the pot.
- Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
- Add more water or broth if it thickens too much.
Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1
TURKEY-BARLEY-TOMATO SOUP
Make and share this Turkey-Barley-Tomato Soup recipe from Food.com.
Provided by StrikingEyes00
Categories Low Cholesterol
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spray Dutch oven (or pot) with nonstick cooking spray or oil. Add ground turkey, carrots, onion, celery, garlic, and 1 Tbls of the taco seasoning mix; cook over medium heat for 10-12 minutes or until turkey is no longer pink and vegetables are tender, stirring frequently.
- Stir in water or broth, tomatoes, and remaining taco seasoning mix. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.
- Add barley; simmer an additional 15 minutes or until barley is tender.
- Stir in oregano and serve with crusty Italian bread.
Nutrition Facts : Calories 231.7, Fat 7.1, SaturatedFat 1.9, Cholesterol 59.7, Sodium 103, Carbohydrate 25.3, Fiber 6.3, Sugar 5.2, Protein 17.6
TURKEY-BARLEY SOUP
This is a fabulous recipe, especially when made with my Rescued Turkey Stock (#24576). It also freezes very well.
Provided by Lennie
Categories Lunch/Snacks
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil and saute onions, carrots, celery and mushrooms; sprinkle thyme on veggies and continue to saute until softened, about 6 to 8 minutes.
- Pour turkey stock into a large pot (if you have less than 8 cups of stock, add water to make up difference) and whisk in the tomato paste; stir in sauteed veggies; turn heat to high.
- Stir in barley, vinegar, salt and pepper.
- When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender.
- Stir in turkey meat and continue to simmer just until soup is heated through.
Nutrition Facts : Calories 82.2, Fat 2.8, SaturatedFat 0.3, Sodium 458.9, Carbohydrate 12.6, Fiber 3.3, Sugar 3.6, Protein 3.2
TURKEY SOUP
Provided by Craig Claiborne With Pierre Franey
Categories soups and stews
Time 1h30m
Yield 12 servings
Number Of Ingredients 25
Steps:
- Put the bones in a kettle and add any leftover turkey skin.
- Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsely chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. Bring to the boil and let simmer one hour. As the broth cooks, skim off and discard any scum, foam and fat that rises to the surface.
- Strain the broth into a clean kettle, discarding the solids, and skim off all fat from the top. Bring to the boil and add the diced carrots, diced celery, white part of leeks, finely chopped onion, tomatoes, zucchini and garlic. Let simmer about 10 minutes, then add the orzo. Continue cooking five minutes and add the corn kernels and cubed turkey meat. Continue cooking 15 minutes. Stir in the parsley. Serve with the grated Parmesan cheese on the side.
TOMATO BARLEY SOUP
I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.
Provided by Nancy Olsen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
- Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
- Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
Nutrition Facts : Calories 128.9 calories, Carbohydrate 15.3 g, Fat 5.5 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 455.5 mg, Sugar 5.6 g
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- Spray Dutch oven with nonstick cooking spray. Add ground turkey, carrots, onion, celery, garlic and 1 tablespoon of the taco seasoning mix; cook over medium heat for 10 to 12 minutes or until turkey is no longer pink and vegetables are tender, stirring frequently.
- Stir in water, tomatoes and remaining taco seasoning mix. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.
- Add barley; simmer an additional 15 minutes or until barley is tender, stirring occasionally. Stir in oregano.
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