Friends, I’m back from Italy! I have so many beautiful memories to share with you, but in the meantime, let’s talk tulips and Turkey Vegetable Barley Soup!

Turkey Vegetable Barley SoupLast year, my sisters and I went up north to the Tulip Festival in Lebanon, Oregon. The beauty was so real, and vibrant, it was truly breath-taking.

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Along the path, I came across one tulip, broken down by either the wind, some root problem, or maybe someone stepped on it. I took a quick picture with my phone, and I’ve been thinking about that tulip ever since.

Wooden Shoe Tulip Farm

I think about seasons of life that I’ve experienced, and others are experiencing right now as well. There’s no guarantee what life will offer us, but I realize the impact of attitude is everything. A man I deeply respect wrote, “The remarkable thing is we have a choice every day regarding the attitude we will embrace for that day. We cannot change our past…we cannot change the fact that people will act in a certain way. We cannot change the inevitable. The only thing we can do is play on the one string we have, and that is our attitude…I am convinced that life is 10% what happens to me and 90% how I react to it.” (I just love Chuck Swindoll.)

It’s all about attitude

This is where we can be encouragers, step in and show love and concern for others. We can become doers, whatever that means for your personality or your love language (for me, it usually involves encouragement and food).

We can take a positive attitude about the sucky things of life and be a light to others.

For me, it has everything to do with hospitality. We pray, we invite, we make food, we share it with others. Whether taking a meal, or inviting them into your imperfect home.

Wooden Shoe Tulip Farm

Not about us, all about them

My husband and I recently took a meal to some friends. It was the best thing we’ve done in a long time. Not our efforts, but just sitting and eating with our dear friends. It had nothing to do with us, except we were giving a sliver of our time, and of course, a good attitude to share.

I’m always thankful for spring, and the hope that comes with it. I can’t even tell you how gorgeous our yard is right now, with buds popping everywhere. But last night, just returning from Italy, I saw that even in our backyard, there were a few drooping tulips …

Turkey Vegetable Barley Soup

Turkey Vegetable Barley Soup

Turkey Vegetable Barley Soup

Today I’m sharing a favorite quick and delicious Turkey Vegetable Barley Soup recipe. Seriously, friends, for any season, it’s comforting, hearty, tasty, and I love it with a dab of sour cream and fresh herbs on top.

A simple meal to share with others, you can make it ahead of time, take to your friend’s house and heat it up on their stove.

Put some bread in the oven.

Pour a glass of wine.

And enjoy the true gift of friendship, eating together, breaking bread—just being there for one another!

Turkey Vegetable Barley Soup

Turkey Vegetable Barley Soup
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Turkey Vegetable Barley Soup

This soup keeps very well. Refrigerate up to 5 days, or freeze in airtight containers up to 3 months. Adjust the broth accordingly to desired thickness of the soup.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 -8
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  • 2 Tbsp. olive oil
  • 1 pound ground turkey
  • 2 large carrots, diced
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 3 Tbsp. minced garlic
  • 8 cups 2 quarts chicken broth (more or less for desired consistency)
  • 2 cans diced tomatoes, undrained
  • 1 cup pearl barley, uncooked
  • 8 oz fresh cremini mushrooms, thinly sliced (about 2 cups)
  • 1/4 tsp black pepper, freshly ground
  • 2 small zucchini, diced
  • 1 cup corn, if canned, make sure and drain it
  • 2 cups spinach
  • 1 cup basil, chopped
  • 1/2 cup shredded Parmigiano Reggiano cheese
  • Salt and pepper


  • Heat 1 Tbsp. oil in a large nonstick saucepan over medium-high heat; add the ground turkey and cook until browned. Remove from pan and set aside.
  • In the same pan, add the remaining 1 Tbsp. olive oil, and add the carrot, onion and celery; cook and stir for about 5 minutes until the onions are golden. Stir in the garlic for 1 minute.
  • Remove to a large pot and add the onion mixture, ground turkey, broth and tomatoes; bring to a boil over high heat. Adjust the broth according to desired consitency of the soup.
  • Add barley, mushrooms, salt and pepper; cover, reduce heat to medium-low and simmer, stirring occasionally, until barley is almost tender, about 40 minutes.
  • Stir in zucchini, corn, and spinach; cover and cook until barley and zucchini are tender, about 5 minutes. Remove from heat and stir in basil. Season to taste, if desired. Serve!
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Turkey Vegetable Barley Soup