Web cook the veggies:

Turkey soup recipe barley. Substitution tip if desired, substitute chicken for the turkey. Cook turkey in dutch oven over medium heat, stirring occasionally, until no longer pink; Add onion, thyme, and pepper flakes and cook, stirring occasionally, until onion is softened and translucent, about 5 minutes.

Stir in the water, tomatoes and remaining taco seasoning; Carrots, celery, onions, broth, pearl barley, and, of course, leftover turkey. Bring the stock to the boil and throw in the carrots.

Reduce heat and simmer, uncovered, for 2 hours. You just need a handful of ingredients: Add garlic and italian seasoning and cook for 1 additional minute.

Stir in the turkey, peas and the white part of the spring onions, heat for 1 min or until everything is hot through. When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender. Add the turkey and parsley and.

Increase heat to high and bring to simmer. (the water must be boiling or the meatballs will fall apart). When the water comes to a boil, make small balls from the turkey mix and drop them into the pot.

Add the turkey and cook, breaking it up with a spoon, until browned, 3 to 5 minutes; I get asked this question a lot so wanted to be sure to address it in case you are also wondering. Web ingredients 1 lb turkey breast, cooked and shredded 1 cup pearl barley 4 cups turkey or chicken broth 1 onion, diced 2 carrots, diced 2 celery stalks, diced 2 cloves of garlic, minced 1 tsp dried thyme 1 tsp dried rosemary salt and pepper, to taste