Turkey Barley Veggie Soup Recipe

Turkey Barley Veggie Soup Recipe
Do you ever feel like you've just got to have some homemade soup, but you are just not up for all of that chopping? When I get that feeling, I drag my trusty KitchenAid off the backside of the counter and put it to work! This KitchenAid has been one of the best buys of my life. It's served me well for years, and it keeps going, and going, and going!

This soup takes about 6 cups, more or less, of vegetables. My husband loves to chop food up, but it's a slow, and sometimes painful, process for me. Enter the KitchenAid. In about 5 minutes, I can have all of my veggies sliced and chopped. I put the think slicer blade on and filled the tube with celery. Zippity-zoom, and the celery stalks were chopped. Then, I did the same for the carrots and summer squash. To save time, I used baby carrots that were already peeled. Set the veggies aside in a bowl. After that, I pulsed the onion and the red bell pepper with the chopper blade until they were coarsely chopped. You may hand chop, if that is your preference, but I love the ease of using my KitchenAid food processor.


8 cups of hot broth (I used homemade turkey broth. It's fine to use the broth of your choice.)
1 cup quick cooking pearled barley (I used Quaker's.)
6 cups vegetable cut for soup (I used sliced summer squash, celery, and carrots with coarsely chopped red bell pepper and onion.)
2 tablespoons extra virgin olive oil (I used Kirkland Signature.)
1/8 teaspoon ground rosemary
2 teaspoons Lawry's Seasoned Salt
2 cups cooked turkey cut into small, soup-sized pieces
White or black pepper to taste.


Add 3 cups of hot broth to the cup of barley in a medium saucepan. Heat to boiling, then turn the heat to low. Cover the pan and simmer for 11 minutes. Set the covered barley aside.

In a heavy Dutch oven, heat the olive oil until a piece of carrot sizzles. Add the sliced summer squash, celery, and carrots to the pan and sauté on high heat for about 5 minutes. Then, add the coarsely chopped red bell pepper and onion. Continue stirring over high heat for 5 more minutes. Add 5 cups of hot broth, bring to a boil, then turn the heat to medium-low. Simmer briskly for 15 minutes, more or less. Test the veggies and turn the heat off when they have reached your desired doneness. Sprinkle the rosemary and seasoned salt into the soup. Stir and add the chopped turkey. If desired, add pepper, to taste. Dump the barley into the soup and stir. That's it! You are ready to serve your soup with a delicious sandwich. Grilled cheese is an excellent choice.

If you want to make a vegetarian version of this soup for Meatless Monday, use vegetable broth. Instead of turkey, chop up a few Quorn Chik'n tenders. They are delicious and absorb the flavor of the medium in which they are cooked. The texture of this mycoprotein is very much like meat, but it is a vegetarian product. Since it does contain egg white, it is not suitable for vegan dishes.

Meatless or made with real turkey, this soup is a hearty dish to serve with your favorite sandwich. Filled with flavor and fiber, this generous pot of soup will leave your family happy and satisfied at the dinner table. Then, you will have soup ready to take for lunch the next day!

You Should Also Read:
Grilling Your Perfect Sandwich for a Recipe
Sweet Goat Cheese Quesadilla Recipe
Spicy Veggie Falafel Wrap Recipe

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This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.