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Turkey Tomato And Barley Soup

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Ingredients
  Olive oil/Vegetable oil 2 Tablespoon
  Turkey/Chicken drumsticks 2 Pound
  Celery stalks 4 Medium, sliced 1/2 inch thick
  Carrots 3 Medium, peeled and sliced 1/2 inch thick
  Yellow onion 1 Large, chopped
  Tomatoes 2 Can (20 oz), broken (With Their Juice)
  Water 3 Cup (48 tbs)
  Pearl barley 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Parsley 1⁄4 Cup (4 tbs), minced
Directions

Heat the oil in a large saucepan or 5-quart Dutch oven over moderate heat for 1 minute.
Add the drum sticks and brown on all sides about 15 minutes.
Add the celery, carrots, onion, tomatoes, water, barley, salt, marjoram, thyme, and pepper, and bring to a boil over high heat.
Cover, reduce the heat to low, and simmer until tender 1 1/2 to 2 hours for turkey, 1 hour for chicken.
Stir in the parsley and serve or refrigerate the soup until cool, then skim off the fat, remove the skin and bones, and cut the meat into bite-size chunks.
Reheat when ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Poultry

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