*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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.
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.
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!
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.
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