Slow-Simmered Turkey and Vegetable Barley Soup for Winter

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots and 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf
• 2 tbsp tomato paste
• 1 cup pearl barley, rinsed
• 8 cups low-sodium turkey or chicken broth + 2 cups water
• 2 medium waxy potatoes and 1 parsnip, diced
• 3 cups cooked turkey, shredded or diced
• 2 cups chopped kale or baby spinach
• 1–2 tbsp lemon juice, 2 tbsp chopped fresh parsley
• Salt, black pepper, and a pinch of crushed red pepper flakes

Do This

• 1. Sauté onion, carrots, and celery in olive oil over medium heat until soft, 8–10 minutes. Add garlic and cook 1 minute.
• 2. Stir in thyme, rosemary, bay leaf, tomato paste, and barley; cook 2–3 minutes to lightly toast barley and caramelize tomato paste.
• 3. Pour in broth and water, add potatoes and parsnip, season with salt and pepper, and bring to a boil.
• 4. Reduce to a gentle simmer, cover partially, and cook 45–55 minutes, stirring occasionally, until barley is tender.
• 5. Add cooked turkey and kale; simmer 8–10 minutes more until greens are wilted and turkey is hot.
• 6. Stir in lemon juice and fresh parsley; taste and adjust salt, pepper, and heat (crushed red pepper).
• 7. Let rest 5 minutes, then serve hot with crusty bread, adding extra broth if the soup has thickened.

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Why You’ll Love This Recipe

• A cozy, cold-weather staple that is deeply comforting yet still packed with vegetables and whole grains.
• Perfect for using up leftover roasted turkey from the holidays or weekend roasts.
• Pearl barley makes the soup hearty and filling, so it easily stands alone as a complete meal.
• Flexible and forgiving: swap veggies, adjust thickness, and adapt to slow cooker or stovetop.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, waxy potatoes, parsnip, kale or baby spinach, lemon, fresh parsley
• Dairy: Optional: grated Parmesan for serving (if desired)
• Pantry: Olive oil, pearl barley, low-sodium turkey or chicken broth, tomato paste, dried thyme, dried rosemary, bay leaf, salt, black pepper, crushed red pepper flakes, cooked turkey meat

Full Ingredients

For the Turkey & Vegetable Barley Soup

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, diced (about 1 1/2 cups)
• 3 celery stalks, diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary, crumbled
• 1 bay leaf
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 2 tbsp tomato paste
• 1 cup pearl barley, rinsed under cold water and drained
• 8 cups low-sodium turkey or chicken broth
• 2 cups water
• 2 medium waxy potatoes (such as Yukon Gold), cut into 1/2-inch cubes (about 2 cups)
• 1 medium parsnip, peeled and diced (about 3/4 cup)
• 3 cups cooked turkey, shredded or cut into bite-size pieces (dark meat preferred for richness, but any mix works)
• 2 cups chopped kale (stems removed) or baby spinach, lightly packed
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

To Finish & Serve

• 1–2 tbsp freshly squeezed lemon juice (to brighten)
• 2 tbsp chopped fresh parsley
• Optional: extra broth or water to thin, if soup gets very thick
• Optional garnish: extra chopped parsley, cracked black pepper, and grated Parmesan cheese
• Crusty bread or rolls, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Prep all your ingredients

Before you start cooking, set yourself up for an easy, relaxed simmer. Dice the onion, carrots, and celery into roughly equal-sized pieces so they cook evenly. Mince the garlic. Peel and dice the potatoes and parsnip into 1/2-inch cubes. Strip the kale leaves from their stems and roughly chop (or measure out baby spinach). Shred or dice your cooked turkey into bite-size pieces. Rinse the pearl barley under cold water in a fine-mesh strainer until the water runs mostly clear; drain well. This step removes excess starch and helps the grains cook up plump, not gummy.

Step 2: Sauté the aromatics

In a large heavy-bottomed pot or Dutch oven (at least 6-quart capacity), heat the olive oil over medium heat for 1–2 minutes. Add the diced onion, carrots, and celery along with 1/2 teaspoon of the salt. Cook, stirring occasionally, until the vegetables soften and start to turn golden around the edges, about 8–10 minutes. This slow sauté builds flavor and sweetness, so do not rush it. Add the minced garlic and cook for 30–60 seconds more, just until fragrant, being careful not to let it brown.

Step 3: Build flavor with herbs, tomato paste, and barley

Sprinkle in the dried thyme, dried rosemary, bay leaf, and crushed red pepper flakes (if using). Stir for about 30 seconds to wake up the dried herbs in the hot oil. Add the tomato paste and cook, stirring constantly, for 2–3 minutes. The paste will darken slightly and leave a thin film on the bottom of the pot; that is caramelization developing deep flavor.

Stir in the rinsed barley and cook for another 2 minutes. Toasting the barley briefly in the aromatic base adds a subtle nuttiness and helps the grains stay pleasantly chewy once simmered.

Step 4: Add liquids and vegetables, then bring to a simmer

Pour in the turkey or chicken broth and the water, stirring and scraping the bottom of the pot to release any browned bits. Add the diced potatoes and parsnip. Stir well, then season with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Increase the heat to medium-high and bring the soup up to a gentle boil.

As soon as it reaches a boil, reduce the heat to low or medium-low so the soup is at a steady, gentle simmer. You should see small bubbles breaking the surface, not a rolling boil, which can break up the vegetables and make the turkey stringy later on.

Step 5: Slowly simmer until the barley is tender

Partially cover the pot with a lid, leaving it slightly askew so steam can escape. Simmer the soup gently for 45–55 minutes, stirring every 10–15 minutes to prevent the barley from sticking to the bottom. The barley should become plump and tender with a slight chew, the potatoes and parsnip soft but still holding their shape, and the broth noticeably thicker and more velvety.

If at any point the soup looks too thick for your liking, add a splash of hot water or broth, stir, and continue simmering. Taste a grain of barley after about 40 minutes; if it is still quite firm, continue simmering and check again in 5–10 minutes.

Step 6: Add turkey and greens

Once the barley is tender, stir in the cooked turkey and chopped kale (or baby spinach). Simmer uncovered over low heat for 8–10 minutes more, just until the turkey is warmed through and the greens are tender and wilted. This gentle heat keeps the turkey moist and prevents the greens from turning dull or overcooked.

If the soup has thickened more than you like by this point, add up to 1 additional cup of hot broth or water, a little at a time, until it reaches your preferred consistency. This soup is naturally quite hearty and will continue to thicken as it stands, thanks to the barley.

Step 7: Finish with brightness and adjust seasoning

Turn off the heat and fish out the bay leaf. Stir in 1 tablespoon of lemon juice and the chopped fresh parsley. Taste the broth carefully. Add more lemon juice if you want a brighter, fresher finish, and adjust salt and black pepper to taste. For a touch more warmth, add a pinch of crushed red pepper flakes.

Let the soup sit for about 5 minutes to settle and slightly cool. Ladle into warm bowls, garnish with extra parsley and freshly ground black pepper, and, if you like, a light shower of grated Parmesan cheese. Serve with crusty bread for dipping and enjoy while it is piping hot.

Pro Tips

• Use dark meat turkey for extra richness. A mix of white and dark meat works well, but dark meat (thighs and legs) stays juicier and lends a deeper, more savory flavor to the broth.
• Do not skip rinsing the barley. It removes excess surface starch so the soup thickens pleasantly instead of turning gluey as it cools and reheats.
• Control thickness with extra liquid. Barley continues to absorb broth as the soup stands. If it becomes stew-like, simply stir in more hot broth or water until it loosens to your liking.
• Season at the end, not just the beginning. As the soup reduces, flavors and salt concentrate. Always taste and adjust seasoning after simmering and again right before serving.
• Let it rest before serving. A brief 5–10 minute rest after turning off the heat allows flavors to meld and the texture to settle, giving you a more cohesive, cozy bowl.

Variations

• Slow cooker version: Sauté the onion, carrots, celery, garlic, herbs, tomato paste, and barley on the stovetop as written. Transfer to a slow cooker with the broth, water, potatoes, and parsnip. Cook on Low for 6–7 hours or High for 3–4 hours, until barley is tender. Stir in turkey and greens for the final 20–30 minutes, then finish with lemon and parsley.
• Chicken instead of turkey: Swap the cooked turkey for 3 cups cooked chicken (rotisserie is perfect). Use chicken broth and follow the recipe exactly the same way.
• Vegetarian barley vegetable soup: Omit turkey and use vegetable broth. Add a can (15 ounces) of drained cannellini beans with the greens for extra protein and creaminess.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The barley will continue to absorb liquid, so expect the soup to thicken significantly in the fridge; loosen it with extra broth or water when reheating.

For longer storage, freeze in airtight containers or freezer bags for up to 3 months. Leave a little headspace at the top of containers to allow for expansion. Thaw overnight in the refrigerator, then reheat gently on the stove over medium-low heat, adding more liquid as needed. This soup also works wonderfully as a make-ahead meal: its flavors deepen after a day in the fridge, making it even more comforting on the second night.

Nutrition (per serving)

Approximate values per serving (1/8 of the recipe): about 320 calories; 27 g protein; 8 g fat; 36 g carbohydrates; 7 g dietary fiber; 5 g sugars; 720 mg sodium (will vary based on broth and added salt). This soup offers a good balance of lean protein from turkey, complex carbohydrates and fiber from barley and vegetables, and plenty of vitamins and minerals from the mixed vegetables and greens.