It’s time for the November Soup of the Month.  I thought with the holidays fast approaching that it would be nice to have a soup to help use up some of your leftover turkey.  This recipe for Turkey Barley Soup is one that I’ve used for years.  I have a love of barley and it pairs well with turkey.  This is a hearty soup that will warm you up as the weather cools down.

Related:  Soup of the Month

First let’s take a look at the produce that’s available this month.  The amount of vegetables and fruits are starting to dwindle, especially if you are buying locally.  Most of the Farmer’s Markets have closed by now unless you live in the southern states.  Which means that you’ll have less fresh produce to pick from.  However, there are still plenty of options out there if you know what to look for.

Produce in November:

• apples
• broccoli
• cabbage
• carrots
• cauliflower
• cranberries
• kale and other greens
• parsnips
• pears
• pumpkins
• sweet potatoes
• winter squash

Remember that if you need some fruit or vegetables that are not fresh, frozen produce offers a nutritious and economical way to get it.  And frozen produce will generally be less expensive.  I am using green beans in this soup that I froze from my garden this summer.  I had the never ending green bean plants this year.  If you can’t find fresh green beans, then go for frozen, either your own or store bought.  They work perfectly in this soup.

Now what about that barley?  If you haven’t cooked with barley before, it makes a great addition to soups, stews, casseroles and as a side dish.  It has a chewy texture with a slightly nutty taste.  The most common form of barley in your local grocery store is going to be pearl barley.  This grain has had the outer hull and bran removed and so has less fiber in it.  If you look hard enough you might find hulled barley in which the bran is still intact and thus it contains slightly more fiber.

Barley is cooked like brown rice with a 1 to 2 ratio of barley to water.  And it can take about 30 to 40 minutes to cook a pot as a side dish.  If you are looking to add some variety to your grains then you might give barley a try.  In our soup, it works perfectly to slightly thicken the broth and give a nice hearty consistency.

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Turkey Barley Soup

This hearty bowl of soup is a perfect way to use up some of your turkey leftovers.  Chicken can also be substituted for the turkey.

Course: Soup

Ingredients

• 1 tbsp olive oil
• 1/2 large onion, chopped
• 1-2 cloves garlic, minced
• 2 stalks celery, sliced
• 3 whole carrots, sliced
• 2 cups green beans, fresh or frozen
• 1/2 cup barley, rinsed
• 2 cups cooked turkey, chopped
• 6 cups turkey, chicken or vegetable broth
• 1/2 tsp pepper
• 1/2 tsp thyme
• 1 tbsp parsley, fresh or dried

Instructions

1. Saute the onions in the olive oil for a couple of minutes.  Add the garlic and cook for an additional minute.
   

2. Add the celery and carrots and cook for 2-3 minutes. 
   

3. Add the remaining ingredients and bring to a boil.  Reduce heat and simmer until the vegetables and barley are tender, approximately 45 minutes.  Adjust seasoning and serve.
   

This is a perfect pot of soup to make while you and your family are gathered together after a busy shopping weekend or workday.  Enjoy it with a tossed salad and crusty rolls.  Or with some whole grain crackers and a vegetable tray.  However you serve it, this comforting bowl of Turkey Barley Soup will fill you up and arm you for the busy season ahead.