Turkey Vegetable Soup
Author: 
Recipe type: Soup
Cuisine: Canadian
 
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
  1. 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.
  2. 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.
  3. Remove bay leaves before serving.
Nutrition Information
Calories: 198 Fat: 6g Carbohydrates: 12g Protein: 24g
Recipe by Turkey Farmers of Nova Scotia at http://www.turkeyfarmersofnovascotia.com/turkey-vegetable-soup/