Vegetable, Barley and Turkey Soup |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I was cleaning up and came across a tablet of hand written recipes that I had copied down from somewhere. I don't remember where they came from but I thought I should put them here for safe keeping. Ingredients:
1 tablespoon canola oil |
2 cups chopped onions |
2 celery ribs, chopped |
4 large carrots, chopped |
1 garlic clove, minced |
4 cups vegetable broth |
1 (28 ounce) can italian tomatoes, chopped |
3 cups water |
1 (10 ounce) bag frozen corn |
1 large red bell pepper, chopped |
1/3 cup dried lentils |
1/3 cup pearl barley |
1 tablespoon chopped sage |
2 cups cooked turkey, diced |
Directions:
1. Saute onions, celery, carrots and garlic in oil til soft.
2. Add vegetable broth, Italian tomatoes, water, corn, red bell pepper, dried lentils, barley and sage.
3. Bring to a boil.
4. Reduce heat to low and simmer til veggies and lentil are soft, 40 minute.
5. Add turkey and simmer 5-10 minutes more til turkey is heated through.
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