Turkey Soup with Barley Recipe

  • 1 1/2 pounds lean ground turkey
  • 1 onion, chopped (medium)
  • 1 can diced tomatoes, undrained (28 oz can)
  • 2 cans chicken broth (14 1/2 ounce cans)
  • 1 cup water
  • 4 stalks celery, sliced
  • 4 Carrots, Sliced (large)
  • 1/4 teaspoon fresh ground pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon Salt
  • 1/2 cup quick-cooking barley
In a large pan, cook turkey and onion over medium heat until meat is no longer pink. Stir in tomatoes, broth, water, carrots, celery and spices. Bring to a boil, cover, reduce heat and simmer about 45 minutes. Stir in barley, cover and simmer another 10-12 minutes.
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