Turkey Barley Vegetable Soup
Stuffed Cabbage with Cranberries – A delicious recipe for the slow cooker
Wondering what to do with that leftover turkey? We thought it would be yummy to put together a turkey soup instead of eating leftovers for days! With small...
Easy, prep simple to follow Turkey Tetrazzini recipe that's prefect for Thanksgiving turkey leftovers.
This is my healthier version of beef barley soup
- 1 Pound lean ground turkey
- 1/2 Cup chopped onion
- 1 clove minced garlic
- 8 Cups beef bouillion
- 14.5 Can unsalted diced tomatoes
- 1/2 Cup Quaker medium barley
- 1/2 Cup chopped celery
- 1/2 Teaspoon crushed dried basil
- 1 bay leaf
- 1 Tablespoon Mrs. Dash Extra Spicy
- 9 oz. Package frozen mixed vegetables
Brown turkey, celery, onion, and garlic. Cook until tender. .
While meat mixture is cooking, place beef bouillon, canned tomatoes and all spices in crockpot. Add meat mixture and cook on low for approximately 6 hrs.
Add frozen vegetables about 2 hours prior to serving and barley about 1 hour prior to serving
Leave a Review
You must be logged in to post a comment.