Turkey Tomato Barley Soup
6
servings
1
pound lean ground turkey
¾ cup
sliced or baby carrots
1
medium onion, chopped
1
celery rib, chopped
1
garlic clove, minced
1
envelope taco seasoning, divided
3 ½
cups water
1 can
(28 ounces) Italian diced tomatoes, undrained
¾ cup
quick-cooking barley
½
teaspoon minced fresh oregano or 1/8 teaspoon dried oregano
In a Dutch oven, cook the turkey, carrots, onion, celery, garlic
and 1-tablespoon taco seasoning over medium heat until meat is no longer pink. Stir
in the water, tomatoes and remaining taco seasoning; bring to a boil. Reduce
heat; cover and simmer for 20 minutes. Add barley; cover and simmer for 15 to
20 minutes longer or until barley is tender. Stir in oregano.
Melanie Koppenaal