Leftover Turkey Barley Soup
108
Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.
Ingredients
| 6 | cups |
turkey broth
or chicken broth |
* |
| 1 | cup |
turkey
cooked, diced |
* |
| 1 | cup |
pearl barley
|
|
| 1 |
onions
chopped |
||
| 2 |
celery stalks
|
||
| 3 |
carrots
sliced |
||
| 1 |
bay leaves
|
* | |
| 1 | teaspoon |
thyme
dried |
* |
| ¼ | teaspoon |
marjoram
dried |
* |
| ¼ | teaspoon |
black pepper
ground |
* |
| 2 | tablespoons |
parsley leaves
fresh, (2ts.dry) |
Directions
Combine all the ingredients in soup pot or slow cooker.
Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.
