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Close-up of steaming veggie packed turkey soup with barley in a white bowl.

Veggie Packed Turkey Soup with Barley

A hearty and nutritious soup loaded with vegetables, turkey, and barley for a wholesome meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: dinner, Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 lb ground turkey
  • 1 cup pearl barley
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups spinach, chopped

Equipment

  • Large pot
  • Cutting board
  • Chef's knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant. Add ground turkey and cook until browned, breaking it up with a spoon.
  3. Stir in barley, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
  4. Add spinach and cook for 5 more minutes until wilted. Adjust seasoning if needed.
  5. Serve hot.

Nutrition

Calories: 280kcalCarbohydrates: 32gProtein: 22gFat: 8gSaturated Fat: 2gCholesterol: 45mgSodium: 800mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 120IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

You can substitute quinoa for barley if preferred. Store leftovers in the fridge for up to 3 days.

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