Best 10 Hearty Barley Turkey Soup Recipes

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Indulge in a hearty and flavorful culinary experience with our delectable Barley Turkey Soup, a comforting dish that nourishes the soul. This wholesome soup is brimming with tender barley, succulent turkey, and an array of crisp vegetables, simmered in a savory broth that bursts with umami. Accompanying this main course are three additional recipes that elevate your dining experience. Craft a refreshing Cucumber Salad with a zesty dressing for a crisp and light side dish. Satisfy your sweet cravings with a luscious Chocolate Mousse, its velvety texture and rich cocoa flavor creating a divine dessert. And for a touch of rustic charm, whip up a batch of fluffy Homemade Dinner Rolls, their golden crust and soft, pillowy interior adding a delightful dimension to your meal. Whether you're seeking a comforting dinner or a complete celebratory feast, these recipes offer a symphony of flavors that will tantalize your taste buds and leave you feeling utterly satisfied.

Let's cook with our recipes!

TURKEY AND VEGETABLE BARLEY SOUP



Turkey and Vegetable Barley Soup image

Using ingredients on hand, I stirred up this turkey and veggie-packed soup. If you have them, corn, beans and celery are great here, too. -Lisa Wiger, St. Michael, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 8

1 tablespoon canola oil
5 medium carrots, chopped
1 medium onion, chopped
2/3 cup quick-cooking barley
6 cups reduced-sodium chicken broth
2 cups cubed cooked turkey breast
2 cups fresh baby spinach
1/2 teaspoon pepper

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender, 4-5 minutes., Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender, 10-15 minutes. Stir in turkey, spinach and pepper; heat through.

Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 662mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges

HEARTY BEEF AND BARLEY SOUP



Hearty Beef and Barley Soup image

This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. -Elizabeth Kendall, Carolina Beach, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

Steps:

  • In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

HEARTY TURKEY SOUP WITH PARSLEY DUMPLINGS



Hearty Turkey Soup with Parsley Dumplings image

This is a yummy variation of that traditional use of the leftover turkey. Originally submitted to ThanksgivingRecipe.com.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Yield 8

Number Of Ingredients 21

1 picked over turkey carcass
12 cups water
1 ½ cups chopped celery
5 carrots
1 yellow onion, cut into wedges
2 teaspoons salt
¾ teaspoon dried thyme
1 cube chicken bouillon
1 bay leaf
6 tablespoons all-purpose flour
½ cup milk
1 small rutabaga, cubed
½ teaspoon ground black pepper
1 ½ pounds cooked turkey, cubed
½ cup chopped fresh parsley
2 slices white bread, quartered
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
4 tablespoons butter, melted

Steps:

  • Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.
  • Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.
  • Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.
  • While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.
  • Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.

Nutrition Facts : Calories 403.9 calories, Carbohydrate 32.2 g, Cholesterol 91.3 mg, Fat 16.7 g, Fiber 3.3 g, Protein 29.9 g, SaturatedFat 6.9 g, Sodium 1067 mg, Sugar 5.9 g

HEARTY VEGETABLE BARLEY SOUP



Hearty Vegetable Barley Soup image

My mom picked up this barley soup recipe in her fitness class and passed it to me. It's loaded with goodness! Sometimes, I substitute ground turkey as the meat and use chicken bouillon instead of beef flavored.-Emily Melton, Prophetstown, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 14

1/2 pound lean ground beef (90% lean)
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small onion, chopped
1 celery rib, sliced
1 medium carrot, sliced
2 teaspoons reduced-sodium beef bouillon granules
1 bay leaf
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups frozen mixed vegetables
3/4 cup quick-cooking barley

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf.

Nutrition Facts : Calories 233 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges

HEARTY TURKEY VEGETABLE SOUP



Hearty Turkey Vegetable Soup image

I found this recipe on the Internet, but it was too high in fat. After experimenting, I created a more nutritious version, I often double this chili-like soup to freeze or to share with friends. -Julie Anderson of Bloomington, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 14

1 pound lean ground turkey
1 medium onion, chopped
2 small zucchini, quartered lengthwise and sliced
1 large carrot, cut into 1-inch julienne strips
3 cans (14 ounces each) reduced-sodium beef broth
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce
1 cup uncooked small shell pasta

Steps:

  • In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce., Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.

Nutrition Facts : Calories 242 calories, Fat 4g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 888mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 7g fiber), Protein 17g protein.

HEARTY TURKEY BARLEY SOUP



Hearty Turkey Barley Soup image

Serve your family this rich barley soup made with turkey and vegetables - a hearty skillet dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 6

1 pound ground turkey breast
2/3 cup uncooked quick-cooking barley
2 cans (14 1/2 ounces each) ready-to-serve beef broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1 jar (23 to 24 ounces) pepper steak or cacciatore sauce
2 cups frozen sweet peas, potatoes and carrots (from 16-ounce bag)

Steps:

  • Cook turkey in Dutch oven over medium heat, stirring occasionally, until no longer pink; drain.
  • Stir in barley, broth, tomatoes and pepper steak sauce. Heat to boiling, stirring occasionally; reduce heat to low. Cover and simmer 15 minutes.
  • Stir in frozen vegetables. Cover and simmer about 10 minutes or until barley is tender.

Nutrition Facts : Calories 245, Carbohydrate 34 g, Cholesterol 50 mg, Fiber 7 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1150 mg

HEARTY BARLEY TURKEY SOUP



Hearty Barley Turkey Soup image

Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.

Provided by JR

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 3h50m

Yield 12

Number Of Ingredients 18

5 quarts water, or as needed
1 turkey carcass
1 ½ cups coarsely chopped onion
3 stalks celery
½ cup chopped carrot
10 whole black peppercorns
1 pinch dried thyme, or to taste
1 bay leaf
1 ½ pounds carrots, cut into 1-inch chunks
2 onions, diced
6 stalks celery, cut into 1/2-inch slices
1 cup barley
½ cup chopped mushrooms
2 bay leaves
2 teaspoons salt
1 teaspoon dried marjoram
½ teaspoon ground black pepper
1 pinch dried thyme

Steps:

  • Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
  • Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g

TURKEY LEFTOVERS - BARLEY SOUP



Turkey Leftovers - Barley Soup image

Use the turkey leftovers to make this hearty soup. If everyone is tired of turkey, freeze it and enjoy it on a cold winter night with some crunchy french bread

Provided by Derf2440

Categories     Stocks

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 Spanish onion, chopped
2 carrots, chopped
1 bay leaf
10 -12 peppercorns
1/4 cup parsley sprig, chopped
1 turkey carcass
8 cups water
1 (10 ounce) can chicken stock
1 (18 ounce) can tomatoes
1 cup sliced carrot
1/2 cup sliced celery (with leaves)
1/2 small peeled cubed rutabaga
1/3 cup pearl barley
4 cups cubed cooked turkey
1/2 cup corn kernel
1/2 cup canned red kidney beans, washed
salt and pepper
2 tablespoons chopped fresh parsley

Steps:

  • Broth---------.
  • Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.
  • Bring to boil.
  • Reduce heat to simmer.
  • Simmer for 2 1/2 hours.
  • Strain.
  • Soup-----------.
  • In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.
  • Simmer for 30 minutes or until barley and veggies are tender.
  • Add turkey, corn and kidney beans.
  • Cook for a couple of minutes until heated through.
  • Add Salt and pepper to taste.
  • Ladle into bowls and garnish with parsley.

HEARTY TURKEY SOUP



Hearty Turkey Soup image

A delicious way to use up some of that leftover turkey. You may even have leftover crudites to use for the veggies. If you are able to get turkey stock, you can sub that for the chicken broth. One 14 oz. can of diced tomatoes (or petite diced) can be subbed for the fresh tomato.

Provided by Lvs2Cook

Categories     Poultry

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil
2 cups mushrooms, sliced
8 cups chicken broth or 8 cups turkey broth
1/3 cup barley, uncooked
1/4 cup dried onion flakes
1 teaspoon dried sage
1/8 teaspoon pepper
1 1/2 cups carrots, sliced
1 1/2 cups celery, sliced
1 1/2 cups zucchini, sliced
1 cup fresh tomato, diced
2 cups turkey, cooked an chopped

Steps:

  • Heat oil in a large saucepan or stockpot; add mushrooms and saute about 5 minutes or until tender.
  • Stir in chicken broth, barley, onion, sage and pepper.
  • Bring mixture to a boil, reduce heat and simmer, covered, for 20 minutes or until barley is almost tender.
  • Stir in carrot, celery, zucchini and tomatoes; cover and simmer for 10 minutes.
  • Add turkey and continue to cook, covered, about 15 minutes or until barley and vegetables are tender.

Nutrition Facts : Calories 251.3, Fat 10.6, SaturatedFat 1.4, Sodium 1596.4, Carbohydrate 25.7, Fiber 6.2, Sugar 7.9, Protein 14.6

SAUSAGE BARLEY SOUP



Sausage Barley Soup image

This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.

Provided by MRSARAB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8

1 pound Italian sausage
½ cup diced onion
1 tablespoon minced garlic
½ teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
¼ cup uncooked pearl barley

Steps:

  • In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
  • In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
  • Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 23.2 g, Cholesterol 53.5 mg, Fat 22.9 g, Fiber 4.5 g, Protein 20.7 g, SaturatedFat 7.6 g, Sodium 2721.7 mg, Sugar 4.8 g

Tips:

  • Use leftover turkey: This recipe is a great way to use up leftover turkey from Thanksgiving or Christmas dinner. But if you don't have any leftover turkey, you can also use cooked chicken or beef.
  • Choose the right barley: There are two main types of barley: hulled and pearl. Hulled barley is the whole grain and takes longer to cook, but it has a chewier texture and more nutrients. Pearl barley is the refined grain and cooks more quickly, but it has a softer texture and less nutrients.
  • Add your favorite vegetables: This recipe calls for carrots, celery, and onion, but you can add any vegetables you like. Some other good options include potatoes, green beans, and peas.
  • Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use homemade broth or a store-bought broth. If you're using a store-bought broth, look for one that is low in sodium.
  • Season the soup to taste: Once the soup is cooked, season it to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
  • Serve the soup with a side of bread or crackers: This soup is hearty and filling, but it's also nice to serve it with a side of bread or crackers.

Conclusion:

This hearty barley turkey soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It's also a great way to use up leftover turkey from Thanksgiving or Christmas dinner. So next time you're looking for a warm and comforting soup, give this recipe a try.

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