Turkey and Barley soup is my variation on another traditional soup with barley, beef and barley soup. This soup is tasty and hearty, and will warm you up until the warm weather soon arrives.
Turkey and Barley Soup
1 pound boneless turkey (mix of dark and light meat), cooked
32 oz. vegetable broth
32 oz. water
1 cup barley
1/2 cup brown rice
4 tablespoons tomato paste
1 teaspoon dried ground thyme
1 teaspoon Italian seasonings
salt and black pepper
1 teaspoon turmeric
1/2 cup dry white wine
1 teaspoon red pepper flakes
1 cup baby spinach, chopped
1/2 cup flat-leaf parsley, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
Saute red pepper flakes, garlic, and 1/2 of the parsley in olive oil. Then, add turkey, and saute for 2 minutes. Next, add wine, Italian seasonings, salt, black pepper, turmeric, thyme, and tomato paste. Mix thoroughly until thickened. Then, add broth and water. Simmer for 20 minutes, then add rice and barley. Cook until the barley and rice are cooked, or about 30 minutes. Finally, add the spinach and remaining parsley, and serve. Enjoy!
Serves approximately 8.
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