Turkey and barley soup with fresh herbs


Turkey and barley soup with fresh herbs

A delicious, easy-to-make and nutritious soup that can put those Thanksgiving leftovers to good use.

  • 1Spices

    Place thyme, parsley, bay leaf and peppercorns in a piece of cheesecloth and tie off to make a bouquet garni. If you don't have cheesecloth you can use a reusable tea bag or tea infuser.

  • 2Cook

    Place all ingredients, including the bouquet garni, in a 6-quart slow cooker. Cover and cook on low for six hours.

  • 3Adjust

    Taste soup and adjust seasonings as needed

  • 4Serve

    Remove bouquet garni prior to serving.


Nutrition Facts

Serves 8
  • Name Value
  • Calories 122
  • Total fat 1g
  • Saturated fat 1/4g
  • Sodium 579 mg
  • Total carbohydrates 23g
  • Protein 6g
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