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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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One rainy day a few years back, this comforting soup was served at a local arts and crafts bazaar. Now family members who are feeling under the weather request it. Ingredients:
1 pound ground turkey |
1 can (46 ounces) v8 juice |
1 jar (16 ounces) thick and chunky salsa |
1 can (14-1/2 ounces) chicken broth |
1 can (16 ounces) kidney beans, rinsed and drained |
1 package (10 ounces) frozen mixed vegetables |
4 cups shredded cabbage |
1 cup chopped onion |
1/2 cup cubed peeled potatoes |
1/3 cup medium pearl barley |
Directions:
1. In a Dutch oven coated with cooking spray, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until the vegetables and barley are tender. Yield: 12 servings (3 quarts).
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