Turkey Barley Veggie Soup

Pat Meyers’ Best Ever Soup

1 lb ground turkey

1 small onion, diced

1 small fennel bulb, diced

3 stalks of celery, thinly sliced

2 carrots, peeled and diced

2 large turnips, peeled and diced

1 can petite diced tomatoes, including the juice

1 can navy beans, drained and rinsed

1 good handful of frozen peas (throw in towards the end)

1 good handful of frozen green beans (throw in towards the end)

1 good handful of frozen corn (throw in towards the end)

1/3 cup pearled barley

4 cups homemade broth

1 T Worcestershire sauce

salt, pepper, basil, parsley, thyme, garlic powder (1 tsp each or to taste)

You can add whatever else you have – broccoli stems, cabbage, rutabaga, butternut squash – you never know what mix of veggies will be in mine.

How to:

Brown the ground turkey in a drizzle of olive oil. I salt and pepper the turkey when browning.

While it cooks dice everything and place in crock pot with the broth and spices. Add the meat. Let it cook all day.

6-8 hours on low. 3-4 on high.

Add the frozen veggies towards the end.

Serve and enjoy.

SO GOOD!

 

(I’m not going to lie to you, the fennel makes all the difference.)

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One response to “Turkey Barley Veggie Soup

  1. Pingback: Hiding Vegetables |

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