Lisa Farmer: Turkey Soup with Squash & Barley

Posted on: 1:14 pm, November 21, 2012, by

Happy Thanksgiving to all the wonderful Wednesday viewers! After the “big” day we are often left with plastic containers of leftovers overflowing our refrigerators!  This recipe is a healthy, delicious soup that may just hit the spot after a day of eating.  It would be wonderful served with leftover rolls and cranberry sauce. Enjoy!

  • 1 Tablespoon olive oil
  • 1 large onion, chopped (1 ½ cups)
  • 1 rib celery diced ( ½ cup)
  • ½ cup pearled barley
  • 1 Tablespoon chopped fresh rosemary
  • 2 teaspoons chopped fresh sage
  • 3 cloves garlic, minced
  • 6 cups defatted turkey broth, homemade or low-sodium turkey or chicken
  • 2 ½ cups cubed ( ½ -inch) peeled butternut squash
  • 2 cups diced, skinless cooked turkey meat (10 ounces)
  • 1 teaspoon grated lemon zest
  • 1 Tablespoon lemon juice
  • Pepper to taste
  • ½ teaspoon salt (optional)
  • 1 – 2 cups Baby spinach, Swiss chard, chopped kale (optional)
  • ½ cup grated Parmesan cheese

Heat oil over medium heat in heavy soup pot (4-6 quart capacity).  Add onion and celery; cook, stirring often, until softened, 3 to 4 minutes.  Add barley, rosemary, sage and garlic; cook, stirring until fragrant, about 30 seconds.  Add broth and bring to a simmer.  Reduce
heat to medium-low.  Cover and simmer 20 minutes. Add squash and simmer, covered until barley and squash are tender, about 20 minutes.

Add turkey and simmer until heated through 3 to 4 minutes. Stir in lemon zest, lemon juice, pepper and salt, if using.  If using, stir in greens at this time. Serve, sprinkled with Parmesan cheese.

Yield: 8 (1cup) servings
Calories 180, total fat 5g, saturated fat 2g, cholesterol 30mg, sodium
190mg (homemade broth, no salt added), carbohydrates 19g, fiber 3g,
protein 15g.  If using

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