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Turkey and Barley Veggie Soup

This hearty soup is chock-full of a variety of veggies and nutritious barley that simmers in the broth.

Serves 4
Ready in 55 mins
Prep time 15 mins
Cooking time 40 mins
362 calories per serving


> 1/2 (16 oz) pkg Nature's Promise Thin Sliced Turkey Breast Cutlets 
> 2 tbsp olive oil
> 1 cup diced celery
> 1 cup diced onion
> 1/2 cup diced carrots
> 1 cup diced red or green bell pepper
> 2 tsp minced garlic
> 1 tsp dried thyme
> 2 (32 oz) pkgs reduced-sodium chicken broth
> 3/4 cup pearl barley
> 1 cup frozen corn


Season turkey with salt and pepper. In a heavy-duty large pot, heat 1 tbsp oil on medium-high. Cook 2–3 min. per side, until slightly golden. Remove from pot and let cool.
Dice celery, onion, and carrots. Remove seeds from bell pepper and dice. In the pot, heat remaining 1 tbsp oil on medium-high. Add vegetables and cook 5–7 min., until vegetables begin to soften, stirring often. Add garlic and thyme and cook 1 min., stirring constantly.
Into pot, add chicken broth, 2 cups water, and barley. Bring to a boil on high, reduce heat, and let simmer until barley is tender, 20–25 min. Meanwhile, chop turkey into bite-size chunks and refrigerate until needed.
When barley is tender, stir turkey and corn into the soup. Season with salt and pepper and cook 5 min. Remove from heat and serve.

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