Hearty Turkey and Vegetable Soup
Ingredients
- 1 tbsp olive oil
- 5 medium carrots chopped
- 5 celery stalks diced
- 1 medium onion chopped
- ⅔ cup quick-cooking barley
- 4 cups reduced-sodium chicken broth
- 2 cups water
- 1 bay leaf
- 1 cup frozen corn
- 2 cups cooked turkey breast
- 2 cups fresh spinach
- ½ tsp black pepper
Instructions
- In a large saucepan, heat olive oil over medium-high heat.
- Add carrots, celery and onion. Cook and stir until vegetables are crisp-tender, for about 4 to 5 minutes.
- Stir in broth, water, barley, and bay leaf, and bring to a boil.
- Reduce heat. Simmer, covered, until carrots and barley are tender, for about 10 to 15 minutes.
- Stir in turkey, spinach, corn, and pepper to heat through. Remove bay leaf before serving. Enjoy!