Ground Turkey and Barley Vegetable Soup
Cozy up with a hearty bowl of Ground Turkey and Barley Vegetable Soup, a wholesome one-pot meal packed with nutritious ingredients and comforting flavors. This healthy soup combines tender ground turkey, fiber-rich pearl barley, and a medley of vegetables—including carrots, celery, green beans, and diced tomatoes—in a fragrant, herb-infused chicken broth. Perfect for meal prep or a cozy weeknight dinner, this recipe is as delicious as it is nourishing. Ready in just over an hour, this gluten-free dish is brimming with protein, whole grains, and vibrant veggies, making it a satisfying yet light option for any season. Serve it with a sprinkle of fresh parsley for a burst of color and extra flavor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 0.75 cup pearl barley
- 1 14.5-ounce can diced tomatoes (canned, with juices)
- 1 cup frozen green beans
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey to the pot and cook, stirring frequently, until it is browned and crumbled, about 5-7 minutes. Drain any excess fat if necessary.
Add the diced onion, carrots, celery, and minced garlic to the pot. Sauté the vegetables for 5-6 minutes, or until softened and fragrant.
Pour in the chicken broth and stir to combine.
Add the pearl barley, canned diced tomatoes (including their juice), frozen green beans, dried thyme, dried rosemary, bay leaf, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot with a lid.
Simmer the soup for 35-40 minutes, stirring occasionally, until the barley is tender and the flavors have melded together.
Taste and adjust seasoning, adding more salt or pepper if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 4392 mg | 191% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 41.5 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2557 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
