Name: Turkey and Vegetable Barley Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups fresh baby spinach; 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; 1/2 teaspoon pepper

Barley Soup

Which type of barley is better for the soup, pearled or hulled?

What ratio of barley to broth should I use?

How can I make my barley soup more flavorful?

My soup is too thin. How can I thicken it?

Do I need to soak the barley before cooking?

What should I do if my soup is too salty?

How can I add more protein to my barley soup?

What else can I add to make my barley soup unique?

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

Wheat

Gluten Free

Lactose Free

Fresh Vegetables

gram

Baby Spinach

Oils

milliliter

canola oil

carrot

onion

Grains & Rice

barley

Stocks & Broths

chicken broth

Poultry

cooked turkey

Seasonings

pepper

Water

Calories

Carbohydrates

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin D

Vitamins

Protein

Selenium

Vitamin A

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Trans fatty acids

Alpha-carotene

Beta-cryptoxanthin

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Turkey and Vegetable Barley Soup

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Baking Goods

Pasta, Sauces, Grain

Meal

Meat & Seafood

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