Chunky Vegetable Barley Soup

Chunky Vegetable Barley Soup Author: Canadian Living Credits: Chunky Vegetable Barley Soup

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.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: September 2009

Ingredients

Method

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.)

Nutritional facts Per each of 16 servings: about

  • Sodium 318 mg
  • Protein 10 g
  • Calories 157.0
  • Total fat 5 g
  • Potassium 455 mg
  • Cholesterol 18 mg
  • Saturated fat 1 g
  • Total carbohydrate 19 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Chunky Vegetable Barley Soup

Login