Crock Pot Turkey Barley Soup
A comforting and versatile turkey and barley soup, perfect for utilizing leftover holiday turkey, can be prepared in a slow cooker or on the stovetop.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
For Slow Cooker Method: Heat oil in a skillet; sauté onion, celery, and carrots until onions soften.
-
Combine sautéed vegetables, stock, turkey, barley, bay leaf, thyme, marjoram, and pepper in a slow cooker.
-
Cook on low for 6 hours, or until vegetables and barley are tender.
-
Stir in parsley; season with salt to taste.
-
For Stovetop Method: Heat oil in a Dutch oven or stockpot; sauté onion, celery, and carrots until onions are translucent.
-
Add stock, turkey, barley, bay leaf, thyme, marjoram, and pepper; bring to a simmer.
-
Reduce heat to low and simmer for 1 hour, or until vegetables and barley are tender.
-
Stir in parsley; season with salt to taste.