Rating: 4.5 stars
53 Ratings
  • 5 star values: 33
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This is a quick, yummy soup perfect for a cool evening. Tarragon is a perfect compliment to turkey, and adds a heavenly aroma that fills the house when I cook this soup.

Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
8
Yield:
2 quarts
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.

    Advertisement
  • Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

Nutrition Facts

271 calories; protein 16.7g; carbohydrates 36.4g; fat 6.9g; cholesterol 46.4mg; sodium 911.9mg. Full Nutrition
Advertisement