This hearty soup features leftover turkey,
barley and vegetables.
Turkey
Barley Vegetable Soup
- 4 (14.5-ounce) cans chicken
broth
1 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup quick cook barley
4 cups shredded cole slaw mix
2 cups chopped cooked Butterball® Turkey
1 (14.5-ounce) can petite diced tomatoes, undrained
1/2 teaspoon dried thyme
1/4 teaspoon salt
- Bring broth to boil in
large saucepan on medium-high heat. Stir in celery, onion and
barley. Reduce heat to low. Simmer uncovered 10 to 15 minutes,
or until barley is tender.
- Stir in coleslaw mix,
turkey, tomatoes, thyme and salt. Simmer 10 minutes, stirring
occasionally.
Makes 8 servings.
Tip: Substitute 2 (6-ounce)
packages Butterball Oven Roasted Turkey Breast Strips for leftover
turkey and omit salt.
Recipe provided courtesy of Butterball,
LLC.
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