Thursday, December 18, 2014

Turkey Vegetable and Barley Soup



I made this soup with the leftovers from the Thanksgiving Turkey including the broth made from the bones and some herbs and vegetables. It was easy to make nourishing and tasty. With Christmas coming up I thought it was the perfect time to share. So save those bones and make a tasty soup with them, you could even make a big batch and freeze some. My sister in law really enjoyed this we all have such lovely memories of their visit from Scotland and they really enjoyed an American Thanksgiving.

Ingredients:

for the broth:


  • a few big Turkey or chicken bones 
  • 1/2 an onion sliced
  • 3 cloves of garlic
  • 1 stalk of celery chopped 
  • a handful of Italian herbs
for the soup:

  • about a liter of broth, 4-5 cups 
  • 2 carrots chopped
  • 1/2 an onion chopped
  • a cup of green beans
  • 1 stalk of celery chopped
  • 2 cloves of garlic chopped
  • salt and pepper to taste 
  • 1/4 teaspoon Italian herbs 
  • one cup of barley (I used the quick cooking type)
  • about a cup of shredded cooked Turkey 
Method:

  1. add all the ingredients of the broth and about 4-5 cups of water let it boil for 30-45 minutes then remove the bones and big pieces of onion
  2. meanwhile saute the onion and garlic in olive oil for about 5 minutes, add the celery 
  3. then add the broth, carrots and green beans, barley and turkey 
  4. simmer for about 10- 15 minutes until the vegetables and barley are cooked
  5. enjoy 


Have a very Merry Christmas

Happy Holidays 

Much Love 




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