AuthorGeo FoodsCategorySoupIngredients
1 tbsp canola oil
5 chopped carrots
1 chopped onion
1 cup barley
6 cups chicken broth
2 cups cubed cooked turkey
2 cups baby spinach
½ tsp pepper
Preparation
1
In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender for five minutes. Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender about 10-15 minutes. Stir in turkey, spinach and pepper; heat through and serve.
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1 tbsp canola oil 5 chopped carrots 1 chopped onion 1 cup barley 6 cups chicken broth 2 cups cubed cooked turkey 2 cups baby spinach ½ tsp pepperDirections
1In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender for five minutes. Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender about 10-15 minutes. Stir in turkey, spinach and pepper; heat through and serve.
Ingredients
1 tbsp canola oil
5 chopped carrots
1 chopped onion
1 cup barley
6 cups chicken broth
2 cups cubed cooked turkey
2 cups baby spinach
½ tsp pepper
Directions
1
In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender for five minutes. Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender about 10-15 minutes. Stir in turkey, spinach and pepper; heat through and serve.