Chunky Vegetable Barley Soup
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Chunky Vegetable Barley Soup
Photography by David Scott
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per each of 16 servings: about | - |
| cal | 157 |
| pro | 10 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 19 g |
| fibre | 3 g |
| chol | 18 mg |
| sodium | 318 mg |
| potassium | 455 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 12 |
| vit A | 17 |
| vit C | 18 |
| folate | 14 |
A smoked turkey leg or drumstick adds richness to the simple broth that forms the base of this hearty root vegetable soup. Leftovers make a great lunch the following day or can be frozen for later.
Ingredients
-
2 tbsp (25 mL) vegetable oil
1 onion, diced
2 each carrots and ribs celery, diced
1 lb 500 g) mini red potatoes, scrubbed and diced
12 oz (375 g) white turnips, peeled and diced
2 parsnips, peeled and diced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3/4 cup (175 mL) pot or pearl barley
1/4 cup (50 mL) chopped fresh parsley
Smoked Turkey Stock:
1 lb (500 g) smoked turkey leg or drumstick
1 each onion, carrot and rib celery, quartered
8 oz (250 g) mushrooms, halved
8 peppercorns
3 sprigs fresh parsley
1 bay leaf
Preparation
Smoked Turkey Stock: Remove skin and meat from turkey. Reserve bone; discard skin. Cut meat into bite-size pieces; set aside.
In Dutch oven, combine turkey bone, quartered onion, carrot, celery, halved mushrooms, peppercorns, parsley, bay leaf and 12 cups (3 L) water; bring to boil. Reduce heat, cover and simmer until flavourful, about 4 hours. Strain stock to make about 8 cups (2 L) and reserve. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
In clean Dutch oven, heat oil over medium heat; cook onion, carrots and celery, stirring occasionally, until softened, about 5 minutes.
Add potatoes, turnips, parsnips, thyme, salt and pepper; cook, stirring occasionally, for 5 minutes. Add barley; cook, stirring, for 1 minute.
Add reserved stock and 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer until barley is tender, about 40 minutes.
Stir in reserved turkey meat and chopped fresh parsley; cook for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
In Dutch oven, combine turkey bone, quartered onion, carrot, celery, halved mushrooms, peppercorns, parsley, bay leaf and 12 cups (3 L) water; bring to boil. Reduce heat, cover and simmer until flavourful, about 4 hours. Strain stock to make about 8 cups (2 L) and reserve. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
In clean Dutch oven, heat oil over medium heat; cook onion, carrots and celery, stirring occasionally, until softened, about 5 minutes.
Add potatoes, turnips, parsnips, thyme, salt and pepper; cook, stirring occasionally, for 5 minutes. Add barley; cook, stirring, for 1 minute.
Add reserved stock and 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer until barley is tender, about 40 minutes.
Stir in reserved turkey meat and chopped fresh parsley; cook for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
Source : Canadian Living Magazine: September 2009
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