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Prep Time: 15 Minutes Cook Time: 465 Minutes |
Ready In: 480 Minutes Servings: 6 |
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I know - I know, there are plenty of good soup recipes out there that will use up the leftover turkey from Thanksgiving, however this is the one that my family prefers so I need to save it here for them. Mild flavors for my mild-flavored kids. Can be made in the slow cooker or on the stove top. Instructions include both. Ingredients:
6 cups turkey broth or 6 cups chicken broth |
2 cups cooked turkey, diced |
1/2 cup pearl barley |
1 medium onion, chopped |
2 stalks celery, chopped |
3 carrots, peeled and sliced into rounds |
1 bay leaf |
2 teaspoons dried parsley |
1 teaspoon dried thyme |
1/4 teaspoon dried marjoram |
salt, to taste |
ground black pepper, to taste |
Directions:
1. Slow Cooker instructions.
2. Combine all of the ingredients into the slow cooker.
3. Cook over low heat for 6-8 hours.
4. Stove Top instructions.
5. Combine all of the ingredients into a large soup kettle.
6. Simmer at least one hour or until the carrots are tender and the barley soft.
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