This is a nice healthy soup recipe with a lot of texture and flavor. This can be cooked in a pan on the stove until the barley and carrot are tender, or in a slow cooker. It all depends on how much time you’ve got available. It also freezes brilliantly, for an uber quick meal on the fly.
- 1 pound ground turkey or turkey sausage
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 1/2 teaspoon Italian seasoning
- 1 (48 fluid ounce) can chicken broth
- 1 large carrot, sliced
- 1 (10 ounce) package frozen chopped spinach
- 1/2 teaspoon crushed red peppers
- 1/4 cup uncooked pearl barley
In a heavy pot or dutch oven, cook the turkey, onion, and garlic until the sausage is evenly brown. Over medium heat Season with Italian seasoning. Remove from heat, and drain.
Return the mixture to the pot, and add the chicken broth, carrot, spinach, and barley.
Cook until the barley and carrots are tender.
When I made this last, I couldn’t find the barley in the pantry (oh the shame!). So, I added macaroni noodles instead. They were fabulous. (P.S. Fred also slept all night long that night. Coincidence? I think not!)
I often times also add a selection of whatever vegetables are in my fridge to the soup. Depending on the veggie, either add them in with the onions, or just before the barley is tender. Zucchini is my favorite to add.