Well, it was nice while it lasted. Who could complain about 70+ degree temps in mid March for well over a week? It was a beautiful preview of what’s to come.
And now, the weather has shifted back to more seasonable conditions, which actually is fine by me because I like it a little chilly 🙂 So, keep your crockpot on the counter, your dutch oven on the stove, and soups on the menu. At least for a little while longer.
This soup is ridiculously easy and perfect for a quick weeknight meal. And SO good. Use whatever veggies you have on hand, and feel free to sub ground beef or chicken if you like.
Turkey Barley Vegetable Soup
from Real Simple
1 tablespoon extra virgin olive oil
1/2 pound ground turkey
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
6 cups chicken broth
1/2 cup pearl barley
salt and pepper
3 cups baby spinach leaves, chopped
Heat oil over medium high heat in a dutch oven. Add turkey and cook until brown, about 3-5 minutes. Remove and set aside.
Add onion, celery and carrots and cook until softened, about 3-4 minutes. Return turkey to pot and add broth and barley. Season with salt and pepper.
Reduce heat and simmer until barley is tender, about 25-30 minutes. Add spinach and serve. (if freezing or making ahead, do not add the spinach until ready to serve)