I made this today to help use up some leftover turkey from Thanksgiving. I enjoy classic holiday food, but usually post Thanksgiving and Christmas I find myself craving a little more flavor. This soup isn’t particularly spicy, but it is smoky, full-bodied, and delicious- it’s also really easy to make, it only takes 40 minutes. I’ll be enjoying this all week for lunch!
Ingredients- (makes 9 servings)
3 cups chopped white turkey meat ($6.25)
28 oz. crushed tomatoes ($1.69)
4 cups chicken stock ($0.50)
2/3 cup barley ($0.92)
2 cups frozen mixed vegetables ($0.89) – I used the classic mixed vegetables with carrots, corn and green beans.
1/2 Tbsp. chili powder ($0.04)
1/2 Tbsp. basil ($0.03)
1 tsp. garlic powder ($0.02)
1 tsp. lime juice ($0.03)
1 pinch cayenne pepper ($0.02)
1 pinch white pepper ($0.01)
salt to taste ($0.02)
Step by Step-
1. In large pot heat crushed tomatoes and chicken stock. Bring to simmer.
2. Add barley to pot, along with chili powder, garlic powder, cayenne pepper, white pepper, and basil. Cook over low simmer for 20 minutes, stirring occasionally.
3. Add in turkey and frozen vegetables. Cook 20 minutes, stirring occasionally.
4. Finish by adding in lime juice and salting to taste!
Here’s a quick tip- when you serve it, especially after it has been refrigerated, ladle soup into bowls and mix in about 2 tbsp. of water per bowl. Since this soup contains barley it tends to thicken as it sits, a bit of water solves the problem beautifully.