sketch of Bob above the Barley Soup recipe.


2-3 T. vegetable oil
1 lb. ground turkey
1 onion
1 large carrot
4 ribs of celery
1 clove garlic
1/4 t. cayenne pepper (optional)
1/2 c. pearl barley
64 oz. chicken broth
1/2 t. Lowery’s seasoned salt
1/2 t. Cavender’s all purpose seasoning or 1 chicken bouillon cube

In oil, sauté turkey til no longer pink and break into small pieces. Chop vegetables and garlic in a food processor. Add vegetables and garlic. Sauté til vegetables are soft and crisp. Add broth and barley, bring to a boil, reduce to a simmer, cover and continue cooking for 45 minutes or til barley is tender.

Turkey Barley Soup recipe is published in our March, 2013 Menu Minder, Issue #353.