Quick and easy 'warmer' for those cold days!

Recipe Summary

prep:
20 mins
cook:
1 hr 25 mins
total:
1 hr 45 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, combine water, bouillon, potatoes, carrots, and cabbage. Bring to a boil. Lower temperature, and simmer.

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  • In a separate saucepan, brown the turkey. Put in pot with other ingredients. Slowly simmer for 1 hour.

  • Add barley for last 15 minutes of cooking time. Serve.

Nutrition Facts

463 calories; protein 28.5g 57% DV; carbohydrates 72.8g 24% DV; fat 7.9g 12% DV; cholesterol 67.3mg 22% DV; sodium 1493.1mg 60% DV. Full Nutrition
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Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/26/2008
This soup is fantastic. I've been making this for a couple of months now. The only reason I'm giving it four stars (not 5) is because I've made lots of additions based on other user recos. It's a great place to start. I use a total of 10 cups liquid - a couple cups water 1 c. wine and the rest chicken broth. I add 1 onion 4 cloves garlic 3-4 stalks of chopped celery 1 TBS. curry powder and a bay leaf to the broth for flavor. I also add lots of veggies. I add 1 cup each frozen corn and peas squash and yesterday I added sweet potato and butternut squash. The pearl barley makes it and absorbs a lot of water! It's very hearty and so healthy! Read More
(149)

Most helpful critical review

Rating: 1 stars
11/07/2003
This recipe needs FLAVOR! And less barley because it seems to take over the soup! I'll try this again but with more vegetables and less barley. Definetely more spices too. Read More
(49)
132 Ratings
  • 5 star values: 67
  • 4 star values: 49
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
03/26/2008
This soup is fantastic. I've been making this for a couple of months now. The only reason I'm giving it four stars (not 5) is because I've made lots of additions based on other user recos. It's a great place to start. I use a total of 10 cups liquid - a couple cups water 1 c. wine and the rest chicken broth. I add 1 onion 4 cloves garlic 3-4 stalks of chopped celery 1 TBS. curry powder and a bay leaf to the broth for flavor. I also add lots of veggies. I add 1 cup each frozen corn and peas squash and yesterday I added sweet potato and butternut squash. The pearl barley makes it and absorbs a lot of water! It's very hearty and so healthy! Read More
(149)
Rating: 5 stars
07/20/2007
I don't know how such a simple recipe can be soooo delicious, but it is!! I used Italian-seasoned ground turkey, used chicken broth, and added some garlic granules. I also cut the water back to 6 cups to keep it thicker. I don't know if there's a difference between pearl barley and regular barley-but having used the regular before, I knew 1 cup was way too much-so I added only 1/4 of a cup. Perfect flavor-even without onion or celery which I feel has to be the base for any soup/stew. Very thick and yummy! Read More
(58)
Rating: 1 stars
11/06/2003
This recipe needs FLAVOR! And less barley because it seems to take over the soup! I'll try this again but with more vegetables and less barley. Definetely more spices too. Read More
(49)
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Rating: 5 stars
10/16/2003
When I eat this soup I feel totally nourished and my friends think I've worked in the kitchen all day!! Read More
(26)
Rating: 5 stars
01/31/2011
Great beginning. Taking advice from others and knowing our taste buds I made the following changes which makes this soup a keeper for us! Browned turkey in large pot with garlic, onion, fresh sage and thyme and Italian seasoning. Added 2 of each: white potatoes, sweet potatoes, celery and carrots. Created broth by adding 5 C lo-sodium chicken stock, 2 C lo-sodium beef stock, 1 C white wine. Added 1 bag of shredded cabbage (white and red mix), 1 cup pearl barley. Brought to a boil, lowered heat, covered and simmered for 1 hour. Served with freshly grated parmesan cheese and crusty bread. Oh so good. Read More
(25)
Rating: 5 stars
03/30/2006
Yummy! I used 4 cans reduced sodium beef broth instead of the boullion (personal preference) and also added 1 can drained green beans and 1&1/2 cups each frozen corn and peas. Makes a ton freezes well and tastes delicious. Good old fashioned (healthy with the turkey!) vegetable soup. Read More
(24)
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Rating: 4 stars
12/08/2005
I thought that beef broth with turkey might be weird, but it just wouldn't be as good any other way! I followed the recipe to a T,but I think next time I will add onion and mushrooms, because to me few soups are complete without them. Beyond that, I won't use boulion cubes again. It gave good flavor, but was WAY too salty for my taste. It cooked really fast for me. By the time the barley was cooked the veggies were over done. It was still fantastic. I will most deffinetly make this again! Read More
(24)
Rating: 2 stars
10/26/2003
Quick and easy but not great tasting. It's not bad but all the ingredients are bland so all the flavor comes from the bouillon. I'd describe it as average tasting. Read More
(23)
Rating: 5 stars
09/23/2008
Delicious. However the barley needs the entire hour along with the vegetables - 15 minutes was definitely not long enough. I seasoned the meat while browning it otherwise I followed the recipe exactly. Read More
(17)
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