Cooler temperatures are prevailing, which means for the next two seasons I can devour hearty soups that warm and comfort your soul. As much as I love soup, it just doesn't appeal to me in the heat of summer. This recipe for hearty turkey vegetable barley soup comes from the Looneyspoons cookbook and is a staple in our house. Add a fresh baguette with olive oil and balsamic vinegar for dipping and you have one of my favourite meals.
Ingredients:
2 teaspoons vegetable oil
1 pound boneless, skinless turkey or chicken breasts, cut into cubes
1 1/2 cups celery, chopped
1 1/2 cups carrots, chopped
1 cup onion, chopped
4 cups chicken broth
1 can (28 oz) whole tomatoes
1/3 cup pearl barley
3/4 teaspoon dried marjoram
1/2 teaspoon ground thyme
1/2 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup fresh parsley, chopped for serving
(Makes approximately 6 servings)
Directions:
Heat oil in a large pot over medium-high heat. Add turkey cubes and cook until no longer pink.
Add all remaining ingredients. Mix well (I use my big wooden spoon to chop up the whole tomatoes). Bring soup to a boil over high heat. Reduce heat to low, cover and simmer for 30-35 minutes until turkey and barley are tender.
Enjoy!
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