Turkey and Pearl Barley Soup

Feeling like you need a warm, comforting hug in a bowl, but don’t want to overdo it on the calories?

Well, get ready to put on your chef’s hat and whip up something really special: Turkey and Pearl Barley Soup.

The wonders of a good, homemade soup. It’s like a warm, loving embrace on a chilly day, right?

Homemade soups have always had a special place in my heart, and they were a staple at our family dinners.

My grandma’s kitchen was this wonderland of taste and flavors where she’d be stirring up something amazing. The smells? Oh, they were heavenly!

And the best of the best was her turkey and pearl barley soup.

It was more than just soup, it was like sipping on cozy memories with every spoonful. Rainy days, cold sniffs and sneezes, this soup was there like an old family friend.

And you bet, I’m keeping this tradition going!

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Picture this: a cozy Parisian bistro, a touch of misty rain, and the delightful aroma of French Lentils With Mushrooms wafting through the air. In our kitchen journey, we’ll whisk you away to the quaint alleys of France without leaving the comfort of your home.

What makes this dish so great?

Not only is this dish an absolute palate pleaser, but it’s also exceedingly forgiving.

Turkey offers lean protein, while pearl barley bulks it up with fiber.

And then there are the vegetables, sneaking in vitamins with every spoonful.

Prep time: 15 minutes
Cook time: 75 Minutes
Serves: 4-6

Ingredients

2 T. olive oil
1 large onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 yellow bell pepper, diced
3 garlic cloves, minced
1/2 t. dried oregano
1/2 t. paprika
1 t. dried thyme
1 t. Italian seasoning
6 c. chicken broth
2 c. tomato puree or passata
1/2 c. pearl barley
2-1/2 c. leftover turkey, shredded with a fork
3 c. baby spinach
1/4 c. fresh parsley, chopped
2 oz. shaved parmesan cheese, for serving
Sea salt and black pepper, to taste

And here comes the secret ingredient: love. Cliché? Maybe. Necessary? Absolutely.

This isn’t just food; this is storytelling, tradition, and comfort melding in one pot.

Instructions:

1. Heat the olive oil in a large soup pot over medium heat. Add in the onion, carrots, celery, bell pepper, and garlic; season with a fat pinch of salt and pepper. Cook, stirring occasionally, until the veggies soften up slightly, around 3-4 minutes.
2. Add in the oregano, paprika, thyme, and Italian seasoning; continue cooking until the spices become fragrant, another 1-2 minutes.
3. Pour in the chicken broth and tomato passata; increase the heat the high. Bring the soup to a boil, add in the pearl barley, then immediately decrease the heat to medium and cover with a lid. Let the soup simmer away until the barley is cooked through, around 45-65 minutes depending on your particular barley.
4. Uncover and add in the turkey, baby spinach, and parsley. Continue cooking until the turkey is heated through and the parsley is wilted, another 6-8 minutes. Taste and adjust the seasoning with more salt and pepper, if needed.
5. Serve immediately with shaved parmesan on top. Enjoy!
   
   
   
   If you have dietary restriction or requirements or just wanna mix things up a bit? you can easily customize your meal
   
   If turkey’s not your thing, you can totally switch it out with chicken, or hey, make it vegetarian with some extra veggies or tofu.
   
   And for gluten-free quinoa’s a great stand-in for barley.
   
   And if you’re in the mood for a little zing, just add a squeeze of lemon juice or toss in some spinach for that pop of green goodness.
   
   Whatever floats your boat!