Turkey Barley Soup

When my man-love’s parents were in town awhile back we fried a turkey. The best way EVER to enjoying turkey. Generally we throw the carcass away but his mom graciously made us turkey stock and pulled the small bits of turkey and froze them for us for a later soup. I finally got around to making it after looking in my pantry and trying to figure out what I can do to get more barley in my life. The reasoning FIBER. But with a little more research I discovered that barely is a “nutritional powerhouse.”

Like I mentioned, barley is a good source of fiber having both soluble and insoluble fiber helping to lower cholesterol, reduce the risk of heart disease, reducing the risk of type 2 diabetes, and helping to lower the risk of certain cancers.

Barley is cholesterol and fat free. It contains several vitamins and minerals including niacin (Vitamin B3), thiamine (Vitamin B1), selenium, iron, magnesium, zinc, phosphorus and copper. Last, but certainly not least, it has antioxidants.

The evening I made the soup the temperatures were cool enough to enjoy, unlike the blast of summer we are getting right now in Hampton Roads (woo hoo). But who doesn’t like soup all year round? I eat tomato soup for lunch almost every week. So try this recipe for Turkey Barley Soup and enjoy all the health benefits barley has to offer.

Turkey Barley Soup

6 cups of turkey stock (I had to add a little chicken stock to mine)

½ c barley

1 c sliced carrots

1 c sliced celery

1 small diced onion

2 - 3 c turkey pieces (you can always buy a breast of turkey and roast)

small palm of oregano

small palm of pepper (like those measurements huh? I feel like my mom)

salt to taste

Put barley and broth in a heavy saucepan, cover and simmer until barley is tender (about an hour).  Add remaining ingredients, cover and cook until vegetables are tender.

Mmm, veggies.