Turkey And/Or Bean, Barley, Vegetable Soup

It’s soup season! This is a simple soup where you put everything in a pot and walk away. Barley, beans, and plenty of veggies make this hearty and heart healthy; turkey lends itself well or leave it out to be totally plant-based. This makes a big batch—feed a crowd, or put some in the freezer to enjoy later.

Source: Heather Wolfe, MPH, RDN, LD, CHC

Makes: 16 cups Serving Size: 1 cup

Nutrition (per serving using beans): Calories 100, Total Fat 0.5g, Saturated Fat 0g, Carbohydrate 21g, Fiber 6g, Protein 4.5g, Sodium 105mg

Heather’s Healthy Hints ✓ Be sure to chop your vegetables so they are all similar sizes which will help them to cook evenly.

Ingredients

• 2 (15 ounces) cans pinto or cannellini beans or 1 can of each
• and/or
• 4 cups leftover turkey meat cut into bite-size pieces
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 2 cups chopped green beans
• 1 cup pearled barley
• 2 cloves garlic, minced
• 8 cups broth or water or a combination
• 1 (14-ounce can) diced tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 bay leaf

Directions

1. Add everything into a large soup pot or Dutch oven. Go all beans or all turkey or put in a bit of both.
2. Bring to a boil, cover, reduce heat to a simmer, and cook on low for 25–30 minutes.
3. Remove bay leaf prior to serving. Add more salt and pepper if desired, to taste.