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Turkey barley soup has roots in various culinary traditions, drawing inspiration from hearty, rustic dishes that have been enjoyed for generations. Barley, one of the oldest cultivated grains, has long been celebrated for its nutritional benefits and versatility. It was a staple in many ancient diets and is still favored today for its chewy texture and ability to absorb flavors. Turkey, on the other hand, has become a popular protein choice, particularly in North America, where it is often associated with festive meals and gatherings.

Slow Cooker Turkey Barley Soup

Cozy up with this delightful Slow Cooker Turkey Barley Soup, the perfect dish for fall! This easy recipe combines savory ground turkey, hearty barley, and fresh vegetables for a warm, nourishing bowl of comfort. Ideal for busy weeknights or casual gatherings, this soup fills your home with inviting aromas as it simmers. Discover how to create lasting memories around the table with every delicious spoonful. Enjoy the ease of slow cooking while savoring a heartwarming experience.
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Ingredients
  

1 lb ground turkey

1 cup pearl barley

1 large onion, diced

3 cloves garlic, minced

3 carrots, sliced

2 celery stalks, chopped

1 cup diced tomatoes (canned or fresh)

6 cups chicken or vegetable broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper, to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Turkey: In a large frying pan over medium heat, heat the olive oil. Add the ground turkey and cook, using a wooden spoon to break it apart, until no longer pink, approximately 5-7 minutes. Season well with salt and pepper. Once fully cooked, transfer the turkey to the slow cooker.

    Prep the Vegetables: In the same frying pan, if needed, add a little more olive oil. Sauté the diced onions, minced garlic, sliced carrots, and chopped celery for about 5-7 minutes, or until softened and fragrant. This step helps to enhance the soup's flavor. Once softened, transfer the vegetable mixture to the slow cooker, incorporating it with the turkey.

      Combine Ingredients: To the slow cooker, add the pearl barley, diced tomatoes, broth, dried thyme, dried rosemary, and the bay leaf. Stir everything together thoroughly to ensure an even distribution of ingredients.

        Slow Cook: Cover the slow cooker and set it on low heat. Allow it to cook for 6-8 hours, or on high heat for 3-4 hours. The soup is done when the barley is tender and the flavors have melded together beautifully.

          Final Seasoning: Once cooked, taste the soup and adjust the seasoning by adding more salt and pepper if desired. Don’t forget to remove and discard the bay leaf before serving.

            Serve: Ladle the hearty soup into serving bowls and garnish with a sprinkle of fresh chopped parsley for an added touch of color and freshness. Serve warm and savor the comforting, wholesome flavors!

              Prep Time, Total Time, Servings: 15 minutes | 7 hours (slow cooker) | 6 servings