Name: Leftover Turkey and Barley Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 T. olive oil; 1 large onion, diced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 1 yellow bell pepper, diced; 3 garlic cloves, minced; 1/2 t. dried oregano; 1/2 t. paprika; 1 t. dried thyme; 1 t. Italian seasoning; 6 c. chicken broth; 2 c. tomato puree or passata; 1/2 c. pearl barley; 2-1/2 c. leftover turkey, shredded with a fork; 3 c. baby spinach; 1/4 c. fresh parsley, chopped; 2 oz. shaved parmesan cheese, for serving; Sea salt and black pepper, to taste

Warm, comforting, and brimming with flavor, the Leftover Turkey and Barley Soup is a delightful recipe that transforms your holiday leftovers into a cozy meal that the whole family can enjoy. It cleverly combines savory turkey with the wholesome goodness of vegetables, pearl barley, and aromatic herbs, simmered together to create a heartwarming dish. Perfect for chilly evenings or whenever you crave a comforting bowl of homemade soup, this recipe not only promises to please your palate but also offers a pleasant way to make the most out of your leftover turkey. Continue reading for the simple steps to bring this comforting soup to your table.

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Why you’ll love this recipe

Effortlessly repurpose leftovers: Instead of letting your leftover turkey go to waste, this recipe gives it a new lease on life, turning it into a scrumptious main dish.
Full of nutrition: Packed with vegetables, lean turkey, and pearl barley, this soup is not just comforting but also loaded with nutrients, making it a wholesome choice for any meal.
One-pot wonder: Minimize cleanup and maximize flavor with this one-pot recipe, making it perfect for busy weeknights or a lazy weekend meal.
Versatile and customizable: Easily adaptable to what you have on hand, this recipe allows for the addition or substitution of ingredients, letting you tailor it to your taste or dietary needs.

Ingredients

Olive Oil: A staple in cooking, choose extra virgin olive oil for its superior flavor and health benefits. It will be used to sauté the vegetables, adding a subtle richness to the soup.
Large Onion: Opt for a yellow onion, which becomes sweet and aromatic once cooked, providing a solid foundation for the soup’s flavor profile.
Medium Carrots: These add a pop of color and a boost of nutrition. Look for firm, bright orange carrots, as they’re at their peak of sweetness.
Celery Stalks: Celery adds a crisp texture and a slightly bitter note, balancing out the sweetness of the carrots and onions.
Yellow Bell Pepper: This adds a mild, slightly sweet flavor and a beautiful vibrant color to the dish. Ensure the pepper is firm to the touch and bright in color.
Garlic Cloves: Essential in many dishes for its pungent flavor and aroma, choose plump cloves that feel heavy for their size.
Dried Oregano, Paprika, Dried Thyme, Italian Seasoning: These spices collectively bring warmth, depth, and a touch of Mediterranean flair to the soup. Ensure they’re within their best-by date to maintain potency.
Chicken Broth: Acts as the soup’s base, infusing it with flavor. Homemade or high-quality store-bought broth can make all the difference in the depth of flavor.
Tomato Puree or Passata: Adds richness and a subtle acidity, giving the soup a lovely rounded flavor. Choose a high-quality brand for the best taste.
Pearl Barley: A hearty and nutritious grain that adds texture and body to the soup, making it more satisfying. Rinse the barley before using to ensure it’s clean and free from any debris.
Leftover Turkey, Shredded with a Fork: This is the heart of the soup, repurposing your holiday leftovers into a delicious new meal. Dark or white meat both work beautifully.
Baby Spinach: Adds color, nutrition, and a slight earthiness to the dish. It wilts quickly, so it’s added at the end of cooking to retain its vibrant color and nutrients.
Fresh Parsley: Brightens the soup and adds a fresh, herbal note. Always choose fresh parsley over dried for this recipe for the best flavor.
Shaved Parmesan Cheese: Offers a nutty, salty finish when served atop the soup. Opt for a block of Parmesan and shave it yourself for the best flavor and texture.
Sea Salt and Black Pepper: Use both according to your taste preference. Freshly ground black pepper and high-quality sea salt can make a world of difference in seasoning your soup.

Substitutions and Additions

Olive Oil: If you’re out of olive oil, any neutral oil like vegetable or canola oil will work well for sautéing the vegetables.
Chicken Broth: For a vegetarian option, vegetable broth can be used as a direct substitute without compromising the soup’s richness.
Pearl Barley: Quinoa or brown rice makes a great gluten-free alternative, though cooking times may need adjustment.
Tomato Puree or Passata: Crushed tomatoes can be used if you prefer a chunkier texture in your soup.
Leftover Turkey: Chicken can easily replace turkey if that’s what you have on hand, or for a plant-based version, try using cannellini beans or chickpeas for protein.
Baby Spinach: Kale or Swiss chard can be used as a hearty alternative, adding them earlier in the cooking process since they take longer to wilt.

Additions

Mushrooms: Sliced mushrooms can be added with the carrots and celery for an earthy flavor and additional umami.
Red Pepper Flakes: For a bit of heat, add a pinch of red pepper flakes with the other dried herbs.
Zucchini: Add diced zucchini towards the end of the cooking process for an extra serving of vegetables.
Lemon Juice: A squeeze of lemon juice before serving can brighten the flavors of the soup.
Fresh Herbs: In addition to parsley, consider garnishing with chives or thyme for extra freshness.

Instructions

Heat olive oil in a large soup pot over medium heat.

Add onion, carrots, celery, bell pepper, and garlic. Season with a generous pinch of salt and pepper.

Cook, stirring occasionally, until the vegetables begin to soften, about 3-4 minutes.

Stir in the oregano, paprika, thyme, and Italian seasoning; cook until the spices release their fragrant aroma, for about 1-2 minutes more.

Add the chicken broth and tomato passata, then turn up the heat to high.

Once the soup reaches a boil, stir in the pearl barley.

Reduce the heat to medium, cover with a lid, and allow to simmer until the barley is tender, which typically takes 45-65 minutes, depending on the barley type.

Add the shredded turkey, baby spinach, and parsley. Cook until the turkey is heated through and the parsley wilts, about 6-8 minutes.

Adjust the seasoning with salt and pepper to taste.

Serve immediately, topped with freshly shaved Parmesan cheese.

Recipe tips

Slow Cooker Adaptation: For a more hands-off approach, this recipe can easily be adapted to a slow cooker. Simply sauté the vegetables as directed, then transfer them along with the rest of the ingredients, except for the spinach and parsley, to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the spinach and parsley about 10 minutes before serving.
Storage Solutions: This soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little water or broth if necessary.
Enhancing Flavor: To deepen the soup’s flavor, consider roasting the onion, carrots, and celery before adding them to the pot. This extra step caramelizes the natural sugars in the vegetables, adding a layer of complexity to the soup’s overall taste.
Varying the Texture: For those who prefer a thicker soup, half of the cooked barley can be blended smoothly and then returned to the pot. This technique thickens the soup naturally while maintaining its hearty texture.
Refreshing Leftovers: If the soup thickens too much upon standing or reheating, simply thin it with some additional chicken broth or water until your desired consistency is reached. This is also a good time to adjust the seasoning, as flavors can mellow over time.

Serving Suggestions

While this hearty Turkey and Barley Soup is a fulfilling meal on its own, pairing it with the right side can elevate your dining experience. A classic choice is a crusty artisan bread, perfect for soaking up the flavorful broth. If you have a bread maker in your kitchen, you can make your own fresh bread and that is perfect!

For a lighter accompaniment, consider a crisp green salad dressed with a vinaigrette, offering a refreshing contrast to the soup’s richness. Another delightful option is garlic bread, its aromatic and buttery goodness complementing the soup’s hearty nature.

If you’re looking for a more wholesome accompaniment, a side of roasted vegetables seasoned with herbs can add a delightful crunch and burst of flavor. These serving suggestions aim to balance the meal, ensuring both satisfaction and a variety of textures and tastes.

Storage & reheating

To ensure that your Turkey and Barley Soup remains as delicious as the day it was made, proper storage is key. Cool the soup completely before transferring it to airtight containers. Refrigerate for up to 3 days for optimal freshness.

If you wish to extend its shelf life, this soup freezes beautifully. Pour cooled soup into freezer-safe bags or containers, leaving some room for expansion, and freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator or use the defrost setting on your microwave.

Reheat the soup on the stove over medium heat until it is hot throughout. If the soup has thickened during storage, simply add a bit of water or additional broth to reach your desired consistency. Always taste for seasoning after reheating, as flavors may need a little adjustment.

Recipe FAQ

Can I use fresh tomatoes instead of tomato passata?

Yes, you can use fresh tomatoes as a substitute for tomato passata. To replicate the consistency of passata, blend about 1.5 pounds of ripe, deseeded tomatoes until smooth. Strain to remove any skins or large chunks if desired. Keep in mind that fresh tomatoes may add a slightly more acidic taste to the soup, which can be balanced with a pinch of sugar if necessary.

Is it possible to make this soup in an Instant Pot?

Definitely! To make this soup in an Instant Pot, follow the sauté instructions using the “Sauté” setting. After adding all the ingredients, except for the spinach and parsley, close the lid, set the valve to “Sealing,” and cook on “High Pressure” for 20 minutes for pearled barley (adjust time if using a substitute grain as cooking times may vary). Allow natural release for 10 minutes, then quick release any remaining pressure. Stir in the spinach and parsley until wilted, and serve.

How can I make this soup creamier without adding cream?

For a creamier texture without using cream, you can blend part of the soup. Simply ladle about one-third of the soup into a blender, carefully blend until smooth, and then return it to the pot. Alternatively, you can use an immersion blender directly in the pot, pulsing a few times until you reach the desired creaminess. This method thickens the soup while keeping it dairy-free.

Can I add dairy to this soup for extra richness?

Yes, for a richer version, you can stir in a splash of heavy cream or a dollop of sour cream just before serving. Alternatively, a handful of grated Parmesan cheese melted into the soup can add both richness and a depth of flavor.

What can I do if my soup is too thin?

If your soup turns out thinner than you’d like, you can thicken it by simmering it uncovered for an additional 10-20 minutes, which allows some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a little cold water until smooth, and then stir this slurry into the boiling soup until it reaches your desired thickness.

Yield: 4-6 portions