Turkey Barley Vegetable Soup (Leftover Turkey Stew)

turkey with pearl barley soup vegetables

Turkey Barley Vegetable Soup (Leftover Turkey Stew)

athletelunchbox

If you need a way to use up your thanksgiving turkey leftovers, this leftover turkey stew with pearl barley should come top of your list. This barley vegetable turkey soup is loaded with nutritious ingredients like carrots, zucchini, and pearl barley. Simmered in a rich chicken stock with tomatoes and bay leaves, the turkey soup with barley is both filling and flavourful. It’s a great way to stretch your leftovers into a healthy, satisfying meal.

note - ingredients can be approximate

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Course

Cuisine American

Servings

Calories 428 kcal

Ingredients

15 ml (1 tablespoon) olive oil
750 ml (3 cups) chicken stock, subs note 1
400 g (1 ¾ cups) chopped tomatoes
285 g (1 ½ cups) barley
15 g (1 tablespoon) tomato paste
150 g (5 oz) onion, approx.1
300 g (10 ½ oz) large carrots, approx.3
200 g (7 oz) large zucchini, approx.1
6 garlic cloves, subs note 2
500 g (1 lb) cooked turkey,
3 bay leaves
5 sprigs fresh thyme

Instructions

Prepare

Dice: 150 g (5 oz) onion, 6 garlic cloves
Slice: 300 g (10 ½ oz) large carrots, 200 g (7 oz) large zucchini

Cook

Heat 15 ml (1 tablespoon) olive oil in a large casserole or Dutch oven over medium heat.
Once heated, add 150 g (5 oz) onion, 300 g (10 ½ oz) large carrots, 200 g (7 oz) large zucchini, 6 garlic cloves for 5 minutes or until softened.
Stir in the 750 ml (3 cups) chicken stock, 400 g (1 ¾ cups) chopped tomatoes, 15 g (1 tablespoon) tomato paste.
Make sure to scrape any brown bits from the bottom.
Add 285 g (1 ½ cups) barley, 3 bay leaves, 5 sprigs fresh thyme. bay leaves and thyme, bring to a boil, cover, and either (a) r or (b) Add pearl barley 30 minutes before finishing.
Stove cook. Reduce heat to the lowest and simmer for 45 minutes or until barley is tender
Oven cook. Place in the oven at 120°C (250°F) for 1-2 hours or until barley is tender.
Once the barley is tender, remove the bay leaves and thyme, stir in the 500 g (1 lb) cooked turkey and simmer for an additional 10-15 minutes to blend the flavors.
If meal prepping, allow the soup to cool completely before adding the turkey or add just before reheating)
Serve. Adjust seasoning with salt and pepper, remove bay leaves, and serve hot with crusty bread (try out my focaccia) or your favourite side.

Notes

Notes Note 1 - chicken stock

Substitutions - vegetable stock, turkey stock

Note 2 - garlic

I do recommend fresh garlic if you can as it is a lot more flavourful with less preservatives than what comes pre-crushed in a jar. If you do use jar amounts, double the quantity I have provided in the recipe. If you're sensitive to the flavour, omit (it just won't taste quite as flavourful)

Storage

Store in the fridge for up to 4 days (this means 4 days total after the turkey has been cooked initially).

Reheat

Stovetop. Reheat for approx 10 minutes until heated through

Microwave. Reheat on 1 minute intervals until heated through (approx. 3 minutes)

Freezing

Freeze in airtight containers, ziplock bags or souper cubes for up to 3 months. Make sure turkey is full submerged in liquid to prevent texture changes.

Nutrition

Calories: 428kcalCarbohydrates: 58gProtein: 34gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 59mgSodium: 600mgPotassium: 1100mgFiber: 12gSugar: 9gVitamin A: 6376IUVitamin C: 20mgCalcium: 93mgIron: 4mg

Keyword Meal Prep Recipe, Soup Recipe, Stew recipe, Turkey meal prep, Turkey Recipe

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