Monday, November 29, 2010

Turkey & Barley Soup

Sunday evening I was surveying my kitchen and realized that I had a lot of bits and pieces left over, but not really enough for a whole meal.  After going through the pantry I realized that I could cobble together a soup in my crock-pot.

1 cup chopped turkey chunks
1 small onion chopped (you can use celery instead or a mix of both if you prefer)
1 cup sliced carrots (I used some leftover baby carrots)
1 can chicken stock
leftover turkey broth from Thanksgiving (I had about 1/2 cup of pan drippings)
2/3 cup of barley (feel free to use rice or some chopped up potato pieces
3 cups of water
Spices: liberal amount of black pepper, 1 teaspoon of savory, a dash of red chile flakes, 1 teaspoon of garlic powder and a few shakes of salt.

I tossed this all in the crock-pot and let it cook on low while I was at work.  The smell when I got home this evening was amazing and it tasted even better.

You could add a can of chopped tomatoes to this for an even heartier soup.

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