Turkey Vegetable Soup
Ingredients
- 750 ml 3 cups cooked Turkey, diced or shredded
- 10 ml 2 tsp vegetable oil
- 250 ml 1 cup carrots, chopped
- 250 ml 1 cup celery, chopped
- 125 ml 1/2 cup rutabaga or turnip, diced
- 1 medium onion chopped
- 2-284 ml 10 oz cans turkey or chicken broth
- 750 ml 3 cups water
- 75 ml 1/3 cup pearl barley
- 2 bay leaves
- 30 ml 2 tbsp fresh parsley, chopped
- 2 ml 1/2 tsp dried thyme
- 2 ml 1/2 tsp ground pepper
- salt to taste
Instructions
- In a large stockpot, heat oil to medium-high. Add carrots, celery, rutabaga, and onion. Sauté for 4-5 minutes, until vegetables begin to soften.
- Turn heat to high and add broth, water, and all other ingredients, except turkey. Bring to a boil, then reduce heat and simmer for 40-50 minutes, until barley is soft. Add turkey and cook until soup returns to a boil.
- Remove bay leaves before serving.
