Vegetable Barley and Turkey Soup
Cozy up with a bowl of hearty and nutritious Vegetable Barley and Turkey Soup, a wholesome recipe that’s perfect for chilly days or weeknight dinners. This protein-packed soup features tender ground turkey, fiber-rich pearl barley, and a rainbow of vegetables like carrots, celery, zucchini, and baby spinach, all simmered in a flavorful chicken broth infused with savory thyme and oregano. With just 20 minutes of prep time and a single pot to clean, it’s an easy, satisfying meal that’s perfect for meal prep or serving a hungry crowd. Whether you garnish it with fresh parsley or enjoy it as-is, this soup is a comforting, healthy choice that will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 pound ground turkey
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups chicken broth
- 0.75 cup pearl barley
- 1 medium zucchini, diced
- 2 cups tomatoes, diced (canned or fresh)
- 2 cups baby spinach leaves
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground turkey to the pot. Cook for 5-7 minutes, breaking it up with a spoon, until no longer pink.
Season the mixture with dried thyme, dried oregano, salt, and black pepper. Stir well to combine.
Pour in the chicken broth and bring to a simmer.
Add the pearl barley to the pot, reduce the heat to medium-low, and let the soup simmer for 20-25 minutes covered, stirring occasionally.
Once the barley has partially cooked, add the zucchini and diced tomatoes. Simmer for an additional 15 minutes until the barley and vegetables are tender.
Stir in the baby spinach and let it wilt, about 2-3 minutes.
Taste and adjust the seasoning with additional salt or pepper as needed.
Serve hot, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 6371 mg | 277% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 42.5 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4871 mg | 104% | |
*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.
