The base for this recipe was nice, especially since I love turkey, and I love playing around with soups. I did make a lot of modifications though: I added 4 cups beef broth, 2.5 cups red wine, and 1 cup water. I added 1/2 tsp herbs d'provence (this is like a mix of rosemar, oregano, and some other herbs), 1/2 tsp black pepper, 1/4 tsp chardonnay sea salt. I added 3 celery, about 1.5 cups quartered zucchini, 2 cups chopped green beans, 3-4 carrots, and 2 potatoes quartered - I kinda wing it on my measurements of veggies, the more the better. I then sauteed the turkey with garlic and a sprinkle of cayenne. And added the barley for the 15 minutes but it probably needed 20. I will be making this again, but my rating is for the soup with my modifications. If I had made the original recipe I probably would've given it 2.5/5 since it sounds bland/salty.

Reviewed On: Jan. 14, 2013

I really love how simple this recipe is, it provides a nice base to play with. Instead of vegetable broth I use low sodium chicken broth and add about 1/8 cup more, I omit the parsley and add about 1 tsp of black pepper. Also, about 5-10 minutes before the quinoa is done cooking, I add chopped zucchini and squash and let it cook for another 10-15 minutes covered. The vegetables cook so perfectly due to the extra 1/8 cup of broth and this makes it a complete side so I don't have to make a separate veggie dish. Enjoy!

Reviewed On: Jan. 6, 2013

This was a great, quick recipe! I followed the suggestions of others and tossed in 3 frozen chicken breasts which I was a little concerned about since it was raw and I'm a little paranoid about that kind of stuff but 2 bowls of soup later, I'm still kickin'. Also, I added a can of black beans and some tapatio, omitted the salt, bay leaf, and cilantro. I cooked this on low for 6.5 hours...perfecto! This was so great, I will definitely be sharing this recipe and making it again!

Reviewed On: Jan. 30, 2012