Skip to Content
Menu

Hearty Turkey Barley Soup

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Nov 22, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Serve your family this rich barley soup made with turkey and vegetables – a hearty skillet dinner.

Hearty Turkey Barley Soup

  • Prep Time 5 min
  • Total 40 min
  • Servings 6
  • Ingredients 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 pound ground turkey breast
  • 2/3 cup uncooked quick-cooking barley
  • 2 cans (14 1/2 ounces each) ready-to-serve beef broth
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 jar (23 to 24 ounces) pepper steak or cacciatore sauce
  • 2 cups frozen sweet peas, potatoes and carrots (from 16-ounce bag)
Make With
Progresso Broth

Instructions

  • Step 
    1
    Cook turkey in Dutch oven over medium heat, stirring occasionally, until no longer pink; drain.
  • Step 
    2
    Stir in barley, broth, tomatoes and pepper steak sauce. Heat to boiling, stirring occasionally; reduce heat to low. Cover and simmer 15 minutes.
  • Step 
    3
    Stir in frozen vegetables. Cover and simmer about 10 minutes or until barley is tender.

Nutrition

245 Calories
5g Total Fat
23g Protein
34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
245
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
50mg
Sodium
1150mg
Total Carbohydrate
34g
Dietary Fiber
7g
Protein
23g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Starch; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved