Ground Turkey Soup Recipe -
Ground Turkey Soup Recipe
  • READY IN hrs

Ground Turkey Soup

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"Quick and easy 'warmer' for those cold days!"

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Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 25 mins

    1 hr 45 mins


  1. In a large pot, combine water, bouillon, potatoes, carrots, and cabbage. Bring to a boil. Lower temperature, and simmer.
  2. In a separate saucepan, brown the turkey. Put in pot with other ingredients. Slowly simmer for 1 hour.
  3. Add barley for last 15 minutes of cooking time. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2008

This soup is fantastic. I've been making this for a couple of months now. The only reason I'm giving it four stars (not 5) is because I've made lots of additions based on other user recos. It's a great place to start. I use a total of 10 cups liquid - a couple cups water, 1 c. wine, and the rest chicken broth. I add 1 onion, 4 cloves garlic, 3-4 stalks of chopped celery, 1 TBS. curry powder and a bay leaf to the broth for flavor. I also add lots of veggies. I add 1 cup each frozen corn and peas, squash and yesterday I added sweet potato and butternut squash. The pearl barley makes it and absorbs a lot of water! It's very hearty and so healthy!

Most Helpful Critical Review
Nov 06, 2003

This recipe needs FLAVOR! And less barley because it seems to take over the soup! I'll try this again but with more vegetables and less barley. Definetely more spices too.

Jul 20, 2007

I don't know how such a simple recipe can be soooo delicious, but it is!! I used Italian-seasoned ground turkey, used chicken broth, and added some garlic granules. I also cut the water back to 6 cups to keep it thicker. I don't know if there's a difference between pearl barley and regular barley-but having used the regular before, I knew 1 cup was way too much-so I added only 1/4 of a cup. Perfect flavor-even without onion or celery which I feel has to be the base for any soup/stew. Very thick and yummy!

Oct 16, 2003

When I eat this soup, I feel totally nourished and my friends think I've worked in the kitchen all day!!

Dec 08, 2005

I thought that beef broth with turkey might be weird, but it just wouldn't be as good any other way! I followed the recipe to a T,but I think next time I will add onion and mushrooms, because to me few soups are complete without them. Beyond that, I won't use boulion cubes again. It gave good flavor, but was WAY too salty for my taste. It cooked really fast for me. By the time the barley was cooked the veggies were over done. It was still fantastic. I will most deffinetly make this again!

Oct 26, 2003

Quick and easy but not great tasting. It's not bad but all the ingredients are bland so all the flavor comes from the bouillon. I'd describe it as average tasting.

Mar 30, 2006

Yummy! I used 4 cans reduced sodium beef broth instead of the boullion (personal preference) and also added 1 can drained green beans, and ~1&1/2 cups each frozen corn and peas. Makes a ton, freezes well, and tastes delicious. Good old fashioned (healthy with the turkey!) vegetable soup.

Jan 31, 2011

Great beginning. Taking advice from others and knowing our taste buds I made the following changes which makes this soup a keeper for us! Browned turkey in large pot with garlic, onion, fresh sage and thyme and Italian seasoning. Added 2 of each: white potatoes, sweet potatoes, celery and carrots. Created broth by adding 5 C lo-sodium chicken stock, 2 C lo-sodium beef stock, 1 C white wine. Added 1 bag of shredded cabbage (white and red mix), 1 cup pearl barley. Brought to a boil, lowered heat, covered and simmered for 1 hour. Served with freshly grated parmesan cheese and crusty bread. Oh so good.


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  • Calories
  • 463 kcal
  • 23%
  • Carbohydrates
  • 72.8 g
  • 23%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 14.4 g
  • 57%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 1493 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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