Turkey Vegetable Barley Soup (very good)

By marmar

Ingredients

• 2 cans chicken broth, (64 oz.)
• 4 cups cubed, cooked turkey
• 2 medium carrots, halved and thinly sliced
• 1 large potato, peeled and cubed
• 2 cups frozen cut green beans
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 1/2 cup uncooked medium pearl barley
• 2 bay leaves
• 1 tsp. dried thyme
• 1 tsp. rubbed sage
• 1/2 tsp. salt

Preparation

Step 1

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.

Soup may be frozen for up to 3 months.