Turkey, Barley and Vegetable Soup Recipe

There's nothing like a good, hearty bowl of soup to warm you up, especially in these Minnesota winters. It's snowing really hard here today. We are cooped up in the house under blankets, looking at the beautiful snow outside. So glad I'm in here and not out there!

This soup turned out absolutely delicious! The broth is nice and light, and I love all of the veggies, especially the butter beans. The ground turkey is great too! This one cooks up fairly fast, so it would be a great week night or weekend meal. Enjoy!

Turkey, Barley and Vegetable Soup (print recipe)

What you need:
20 ounces ground turkey
1 cup onion, diced
2 cloves garlic, minced
1 cup celery, chopped
1 cup carrots, sliced
8 ounces white mushrooms, sliced
9 cups chicken broth
1- 16 ounce can butter beans, rinsed and drained
1- 14.5 ounce can diced tomatoes
1 teaspoon Italian seasoning
2/3 cup quick cooking barley
salt and pepper, as desired

Directions:
In a large soup pot, saute ground turkey, seasoned with salt and pepper, until cooked through. Add onion, garlic, celery, carrots and mushrooms and saute for 5 minutes. Add chicken stock, butter beans, diced tomatoes and Italian seasoning. Bring to a boil, reduce heat and add barley. Simmer for 15 minutes or until barley is cooked and vegetables are tender. 

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