Turkey Barley Vegetable Soup
This hearty soup features leftover turkey, barley and vegetables.
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 coleslaw 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.