TURKEY VEGETABLE BARLEY SOUP
Betty Kleberger of Florissant, Missouri says, "This satisfying soup has an interesting blend of flavors...and it's good for you, too. It's a great way to use up leftover holiday turkey."
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 10 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine all the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until barley and vegetables are tender. Discard bay leaves. , May be frozen for up to 3 months.
Nutrition Facts :
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
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.
TURKEY BARLEY SOUP
I always make this soup after the holidays when I have a nice, meaty turkey carcass for making stock. You can get a lot of servings out of it simply by increasing the amount of water used. This recipe was developed in the tests kitchens of Homemakers Magazine.
Provided by Irmgard
Categories Poultry
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Break up the turkey carcass to fit a large saucepan; cover with water.
- Add onion, carrots and celery.
- Cover and bring to a boil.
- Skim any scum that rises to the top; discard.
- Reduce heat and simmer, uncovered, for 2 hours.
- Strain soup into another large saucepan, reserving the carcass but discarding the vegetables.
- Return the stock to simmer; stir in barley and simmer, covered, for 30 minutes.
- Add diced carrots, onion and turnip and simmer for a further 30 minutes, or until the vegetables are tender.
- Add turkey.
- Season well with salt and pepper and garnish with parsley.
TURKEY VEGETABLE SOUP
This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.
Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
BARLEY VEGETABLE SOUP
Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!
Provided by Taste of Home
Categories Lunch
Time 8h40m
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.
Nutrition Facts :
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- Heat the oil in a large saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until browned, 3 to 5 minutes; transfer to a plate.
- Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.
- Return the turkey to the pan and add the broth and barley; season with ¾ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until the barley is tender, 25 to 30 minutes. Stir in the spinach.
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