Description
This Ground Turkey Barley Soup with Vegetables & Beans is a hearty, cozy, and protein-packed meal that’s perfect for cold weather. Filled with wholesome ingredients and bold spices, it’s both nourishing and satisfying.
Ingredients
- 1 (32-oz) container low sodium vegetable broth
- 1 cup pearled barley
- 2 tablespoons olive oil
- 1 lb lean ground turkey
- 2 cloves garlic, minced
- 1 onion, diced
- 2 bell peppers, diced
- 1 zucchini, diced
- 1 cup mushrooms, diced
- 2 (14-oz) cans diced tomatoes
- 1 (8-oz) can tomato sauce
- 1 (15-oz) can kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons cumin
Instructions
1. Combine vegetable broth and barley in a medium pot. Bring to a boil, then reduce heat to low. Cover and simmer for about 30 minutes, until barley is tender and most of the liquid is absorbed.
2. While the barley is cooking, chop all the vegetables and prepare remaining ingredients.
3. In a large pot or sauté pan with tall sides, heat olive oil over medium heat. Add ground turkey, garlic, onion, bell peppers, zucchini, and mushrooms.
4. Sauté for 7–10 minutes, until turkey is fully cooked and vegetables are tender.
5. Add diced tomatoes, tomato sauce, kidney beans, chili powder, and cumin to the pot.
6. Add in the cooked barley along with any remaining broth.
7. Stir all ingredients together and simmer until heated through.
8. Serve hot and enjoy!
Notes
This soup stores well in the fridge for 3–4 days and tastes even better the next day.
For a vegetarian version, omit the turkey and add more beans or lentils.
You can also freeze leftovers in airtight containers for up to 3 months. Reheat on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving