Reviewed: Feb. 17, 2009

yummy!!!

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Reviewer:

leesa

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Living In: Quartz Hill, California, USA

Reviewed: Jan. 25, 2009

Barley needs full hour to cook. Otherwise very healthy, easy, fast, and good. I did everything in the same pot for simplicity. addendum: Second time I was pressed for time. Put barley in pot with water immediately to start cooking. Then added other ingredients. I sauteeed onion, celery, and ground turkey and added it to pan. Did need more liquid so I used chicken stock. Did not use all the bouillon cubes. Did add oregano, thyme and garlic powder. No potatoes since I didn't have any.

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Reviewer:

cookinconehead

Cooking Level: Expert

Reviewed: Jan. 25, 2009

I had a package of ground turkey and needed to use it....saw this recipe and love it! I added onions and some spices because some of the reviews said it was bland. I don't think so at all....great for a cold day~

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Reviewer:

amy

Reviewed: Oct. 11, 2008

If I were to name this soup, I would gave called it "ground turkey and cabbage soup".

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Reviewer:

sliker's-Kitchen

Cooking Level: Intermediate

Reviewed: Sep. 22, 2008

Delicious. However, the barley needs the entire hour along with the vegetables - 15 minutes was definitely not long enough. I seasoned the meat while browning it, otherwise I followed the recipe exactly.

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15 users found this review helpful

Reviewer:

Eliza

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tigard, Oregon, USA

Reviewed: 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!

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Reviewer:

LC Debra

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Mar. 10, 2008

I made a double batch of this as I have some pretty hungry people in this house. I didn't need double the water or bouillon and I didn't need as much potato or cabbage. I only made 1/2 cup of barley. I also put in a little bit of green beans that I had leftover. I seasoned my turkey with oregano, seasoned salt, and parsley. This recipe seems pretty adjustable and I really loved how it turned out. It was delicious!

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Reviewer:

AutumnChef

Reviewed: Dec. 21, 2007

This recipe didn't call for anything very flavorful, so I added plenty of onion, garlic, celery, and curry powder. It was okay, but not a big hit. We didn't finish the leftovers.

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Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Oxford, Arkansas, USA

Living In: Fayetteville, Arkansas, USA

Reviewed: Oct. 20, 2007

Loved this soup. Used Beef broth instead. Seasoned ground turkey with greek seasoning, oregano and basil. Yummy! Thanks for sharing!

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Reviewer:

Jodi

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: 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!

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40 users found this review helpful