- 9
- 15 mins
- 45 mins
0/5
(0 Votes)
Ingredients
- Ingredients
- 2 quarts chicken broth
- 1 1/2 cups diced celery
- 1 cup medium pearl barley
- 1 medium onion, diced
- 3/4 cup diced carrots
- 1/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/8 teaspoon ground allspice
- 1/8 teaspoon pepper
- dash cayenne pepper
- 2 cups cubed cooked turkey
- 1/4 cup minced fresh parsle
Preparation
Step 1
1.In a Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender. Stir in turkey and parsley if desired; heat through. Discard bay leaf before serving.
Saute vegetables in oil first. Add juice of lemon or lime for extra flavor.
You'll also love
-
CABBAGE PATCH SOUP 0/5 (0 Votes) -
Creamed Spinach from Lawry's Prime... 0/5 (0 Votes)
You'll also love
-
Southern Pork Tenderloin with... 0/5 (0 Votes) -
Turkey And Apricot Meatloaf 0/5 (0 Votes)