HEARTY BARLEY TURKEY SOUP
Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.
Provided by JR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h50m
Yield 12
Number Of Ingredients 18
Steps:
- Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
- Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g
GRANNY'S OKRA SOUP
A delicious beef and vegetable soup that is a variation on the okra and tomato-based soup my great-grandmother used to make on the farm in Alabama. It's great with fresh or canned veggies, works with just about any alterations - I use fresh, locally-grown ingredients and it's always amazing. All ingredient measurements are approximate. The important thing about Granny's okra soup is that the tomato is the main ingredient, but okra, lima beans and potatoes are important too. Adding or subtracting other vegetables to taste or based on availability is perfectly acceptable.
Provided by Jenn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
- Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
- Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
- Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 27 g, Cholesterol 49.3 mg, Fat 14.2 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 1352.6 mg, Sugar 7.7 g
TURKEY, OKRA, AND RICE SOUP
Make and share this Turkey, Okra, and Rice Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 1h53m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in an 8- to 10-quart stockpot over medium heat.
- Add in the onions, celery, carrots, leeks, bay leaves, and pepper.
- Stir/saute until the vegetables are tender but not browned, 5-8 minutes.
- Add the chicken broth, turkey, Creole seasoning, and tomatoes, and let simmer slowly for 35 minutes.
- Adjust the seasoning to taste with salt.
- Stir in the okra and simmer until just cooked, about 5 minutes.
- Add the diced green peppers and cook for 5 minutes.
- Serve the soup in individual bowls with 1 to 2 tablespoons of cooked rice in each.
TURKEY AND OKRA SOUP WITH BARLEY AND BACON
This is a great fall soup, rich in taste with seasonings, bacon, and onions pronounced.
Provided by Ed Haley
Categories Barley Soup
Time 16h35m
Yield 15
Number Of Ingredients 13
Steps:
- Combine turkey broth and chicken bouillon in a slow cooker.
- Place bacon in a skillet over medium heat; add garlic and black pepper. Cook and stir until bacon is crispy, about 10 minutes. Transfer to a paper towel-lined plate; blot to remove as much fat as possible.
- Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning.
- Cook, stirring every half hour, on Low for 7 1/2 hours (or high for 3 1/2 hours). Stir okra and parsley into soup and continue cooking for 30 minutes more.
- Cool soup to room temperature and refrigerate, 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop.
Nutrition Facts : Calories 184.7 calories, Carbohydrate 14.1 g, Cholesterol 40.3 mg, Fat 6.7 g, Fiber 3.4 g, Protein 16.3 g, SaturatedFat 2 g, Sodium 1849.3 mg, Sugar 2.1 g
BACON-BEEF BARLEY SOUP
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef and onion until meat is browned; drain., In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir)., Cover and cook on low for 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.
Nutrition Facts : Calories 319 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1218mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.
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