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.
Ingredients
2Tbsp.olive oil
1poundground turkey
2large carrots, diced
1large onion, chopped
2celery stalks, diced
3Tbsp.minced garlic
8cups2 quarts chicken broth (more or less for desired consistency)
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!