Turkey Vegetable Barley Soup
Print Recipe
0 from 0 votes

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 Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 -8


  • 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!