Monday, March 16, 2009

Barley Turkey Cabbage soup

This is what I am cooking for dinner tonight.

It takes about 15 minutes to get everything in the soup pot. It can be cooked in a crock pot. Leftovers can be frozen.

1 pound ground Turkey
½ cup Barley
1 46 ounce can of tomato juice or 6 cups of liquid (suggestion 2 11.5 fluid ounce cans of tomato juice, 1 5.5 fluid ounce can of V-8 and the rest beef bullion.)
2 teaspoons beef or chicken bullion (for adding to start tomato juice)

1 large onion diced
1 small head of cabbage sliced
3 large carrots peeled and diced
3 ribs of celery diced

Salt and pepper to taste

Brown Turkey and onion in large skillet. Into soup pot or crock pot pour six cups of liquid. Heat liquid to boiling then add barley. Add vegetables and ground turkey. Reduce to simmer. Cook for 1 1/2 hours on stove top. 6 hours in crock pot. If the soup gets too thick add a little water.

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