Turkey Barley Soup
Portion Size: 2 cups (3oz. meat, 1 starch, vegetable, plus broth)
Ingredients: Yields: 8 servings
Ingredients | Notes: |
2 ½ Pounds Boneless skinless turkey | |
½ teaspoon salt | |
¼ teaspoon pepper | |
2 Tablespoons olive oil | |
2 Tablespoons flour | |
1 cup celery, diced | Washed, trimmed and diced |
1 large onion, diced | Washed, peeled and diced |
2 cups carrots, | Washed, peeled and sliced |
1 cup potatoes | Washed, peeled and diced |
1 cup peas, frozen | |
1 cup medium pearl barley | |
1 Tablespoon basil | |
1/4 cup parsley flakes | |
1 teaspoon garlic powder | |
1 teaspoon cumin | |
1 16-ounce can reduced salt diced tomatoes | |
8 cups low sodium chicken broth |
Directions:
Steps: | Directions: | Critical Control Point / Quality Assurance |
1 | Season turkey with salt and pepper. In a large stock pot, brown turkey in oil. | |
2 | Sprinkle with flour. | |
3 | Add onion, carrots, potatoes, barley, basil, parsley, garlic powder, cumin, stewed tomatoes and broth | |
4 | Heat on medium high to boil, stirring occasionally. | . |
5 | Reduce heat and simmer until meat is tender about 1 hour. | |
6 | Add peas just before serving simmer 5 minutes. | Check temperature. Minimum 165-degree F. |
Posted in Dinner Entrée, Turkey Dinner Recipes