Turkey Barley Soup Recipe

Ingredients

• 2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
• 4 cups cubed cooked turkey
• 2 medium carrots, halved and thinly sliced
• 1 large potato, peeled and cubed
• 2 cups frozen cut green beans
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 1/2 cup uncooked medium pearl barley
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt

Directions

• In a Dutch oven, combine all the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until barley and vegetables are tender. Discard bay leaves.
• May be frozen for up to 3 months. Yield: 10 servings (3 quarts).