American · soup
Turkey Barley Vegetable Soup
Cooked turkey, pearl barley, carrots, celery, and herbs simmer into a hearty leftover-friendly soup.
Total time45 min
Hands-on15 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Heat oil in a Dutch oven. Cook onion, carrots, and celery with 1/2 teaspoon salt until softened, 7 minutes.
- 02
Add barley, broth, and thyme. Bring to a boil, then simmer until the barley is tender, 20 to 25 minutes.
- 03
Stir in turkey and simmer until hot, 5 minutes.
- 04
Season with black pepper and serve with toast.
Make it work
Useful swaps
- Use cooked chicken instead of turkey.
- Cooked rice can replace barley for a gluten-free soup.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
