Turkey, Barley, and Vegetable Soup - Slender Kitchen
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Turkey, Barley, and Vegetable Soup

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319
Calories 
35g
Carbs 
7g
Fat 
32g
Protein 
5
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

Barley is an often overlooked grain in my opinion. It's hearty, has a great texture, and a bit of a nutty taste that I love. One of my favorite uses for barley is in soups like this simple soup with ground turkey, barley, and veggies. It freezes great so you can make up a big batch and it is a nice alternative to traditional chicken soup. It's delicious with turkey sausage as well and sometimes I like to substitute kale for the spinach.

Prep Time

Turkey, Barley, and Vegetable Soup

16
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

5
  • 1 tbsp. olive oil
  • 1 lb. 99% lean ground turkey
  • 1 U onion, chopped
  • 4 U garlic cloves, chopped
  • 2 U carrots, sliced
  • 2 U stalks celery, chopped
  • 1 U red pepper, chopped
  • 1 tsp. paprika
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 6 cups low sodium chicken broth
  • 1 U bay leaf
  • 3/4 cup pearl barley
  • Salt and pepper
  • 4 cups spinach, chopped

Nutritional Facts

Serving Size: 
1.5 cups
Amount Per Serving
Calories 319
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
7%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 50mg
17%
Sodium 187mg
8%
Total Carbohydrate 35g
12%
Dietary Fiber 7g
30%
Sugars 4g
Protein 32g

Directions

  1. Saute the turkey, onions, garlic, carrots, celery, and red pepper in the olive oil until the turkey is no longer pink. Add the paprika, cumin, and coriander and cook for 1 minute. Season with salt and pepper.
  2. Add the chicken broth, bay leaf, and barley. Bring to a boil and then turn down to a simmer. Cook 25-30 minutes until barley is tender.
  3. Stir in the spinach and once it wilts, 1-2 minutes at most, it's ready to serve.
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