Lemon Turkey and Barley Soup
Try this Lemon Turkey and Barley Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 onion, chopped
- freshly ground black pepper to taste
- 2 teaspoons sea salt
- 3 stalks of celery chopped
- 4 cloves garlic finely chopped
- 3 large carrots sliced
- 2 tablespoons unrefined cold pressed extra-virgin olive oil
- 1 tablespoon herbs de provence*
- 8 cups turkey or chicken stock preferably homemade
- 3/4 cup uncooked barley (not hulled – takes too long) i li which say “pearled,†but they’re only semi-pearled.
- 1 pound leftover turkey meat shredded or cubed
- 2- 4 tablespoons freshly squeezed lemon juice (i used 4 tablespoons
- 5 ounces (about 5 cups packed) fresh baby spinach leaves
- grated pecorino or parmesan cheese (optional)
- Carbohydrate 8.37473605329222 g
- Cholesterol 0 mg
- Fat 0.0903433333333333 g
- Fiber 1.04441664997737 g
- Protein 0.350425 g
- Saturated Fat 0.0143233333333333 g
- Serving Size 1 1 Serving (144g)
- Sodium 607.817333333333 mg
- Sugar 7.33031940331485 g
- Trans Fat 0.0262833333333333 g
- Calories 34 calories
Warm the olive oil in a large pot over medium heat. Add the onion, carrots, celery and garlic and sauté until the onions are translucent, about 8 minutes.Add the herbs de provence and stir.Add the stock, barley, salt and pepper and bring to a boil. Lower to a simmer and cook partially covered until the barley is tender, at least 30 minutes.Stir in the cooked turkey and simmer until turkey is heated through. If you want the barley to become larger and thicken the soup a little, just simmer another 10-20 minutes.Stir in the lemon juice and spinach and cook until spinach is just wilted. Taste for seasoning and add additional salt, pepper or lemon juice, if needed. Serve with grated Pecorino or Parmesan cheese, if desired.
