Prep time
Cook time
Total time
Serves: 6-8
  • 2 lbs. ground Canadian turkey
  • 1 tsp. olive oil
  • 1 cup onion, minced
  • ¾ cup carrot, minced
  • ¾ cup celery, minced
  • 3 cloves garlic, crushed
  • 1 tbsp. garlic powder
  • 1 tbsp. ground Italian seasoning
  • Salt and pepper to taste
  • 2 cups tomatoes puree
  • 8 cups turkey broth
  • 1 ½ cups barley
  • 2 cups frozen vegetables (or fresh if preferred)
  1. Heat olive oil in a medium-size frying pan over medium heat.
  2. Add onions and carrots and sauté for 4-6 minutes until softened and just beginning to brown.
  3. Add celery and crushed garlic. Cook 4-6 minutes.
  4. Add ground turkey, garlic powder, Italian seasoning and salt and pepper to taste.
  5. Cook an additional 7-10 minutes, until turkey is cooked through and is no longer pink. Mix to break up any larger chunks.
  6. Add tomato puree.
  7. Add turkey broth.
  8. Bring to a boil.
  9. Add barley. Lower heat to a simmer and cook for 35-45 minutes until barley is cooked.
  10. Add 2 cups frozen vegetables. The quality frozen veg will help cut down on prep time. If using fresh vegetables, extend cooking time until cooked through.
  11. Cook for 3-5 minutes until vegetables are cooked through.
  12. Serve!
TIP: This recipe makes a large quantity perfect for batch cooking. You can make it ahead, re-heat half for a weeknight meal and then freeze the other half for a quick weeknight dinner or weekend lunch later on.
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/turkey-barley-soup/