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, dicedWashed, trimmed and diced
1 large onion, dicedWashed, 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
1Season turkey with salt and pepper. In a large stock pot, brown turkey in oil. 
2Sprinkle with flour.   
3Add onion, carrots, potatoes, barley, basil, parsley, garlic powder, cumin, stewed tomatoes and broth
4Heat on medium high to boil, stirring occasionally.  .
5Reduce heat and simmer until meat is tender about 1 hour.  
6Add peas just before serving simmer 5 minutes.   Check temperature. Minimum 165-degree F. 
To make this recipe gluten free: Use GF broth and GF flour. Replace barley with brown rice. Always check all ingredients to be sure they are gluten free.