>1 each, sliced: carrot, celery stalk
2 small potatoes (russet or red), diced, skins on
1/2 cup diced onion
1 clove garlic
2 cups diced turkey, pre-cooked (or leftover from your holiday dinner)
2 cups turkey stock
1 can diced tomatoes, drained or 1 cup frozen cherry tomatoes
1 cup quick-cooking barley
1 teaspoon Italian seasoning
pepper, freshly ground, to taste
Place carrot, celery, potatoes, onion, garlic, tomatoes, herbs, barley, and turkey stock in crockpot. Simmer on low for 3-4 hours. Add turkey and turn to high. About an hour before serving, add gravy or your thickener of choice (mine is 1 tablespoon cornstarch in 1/4 cup water). Cook until gravy is thick and turkey is heated through. Add pepper if desired.
Serve with rolls or over wheat bread.
This served 4 with some leftovers, but I only used 2 turkey wings. Next time I might double the veggies and use the full 2 cups of turkey. Next time? What am I saying? Next time, this will be chicken. I’m not sure when I’ll next cook a turkey. November, perhaps?
>This sounds delicious! I have a box of quick cooking barley I bought when I was on WW and I’ve been trying to figure out what to do with it. This sounds like a winner to me!!
>I have never added barley to my soup, I will give this a try, sounds yummy. I love to cook in a crock pot. I wish you a Happy New Year.
>Mmmm, I love turkey soup and being a Scot, barley is in my blood. I’d rather eat the barley though than ferment it for whisky!
>We had red beans and rice tonight (fiber, anyone?), but I’m thinking beef barley tomorrow night. No leftover turkey here, but I’ll borrow the rest of your recipe!