Tarragon-Turkey Soup

Ingredients

  • ¾ cup quick-cooking barley
  • salt and pepper to taste
  • 5 small red potatoes, diced with peel
  • 3 carrots, peeled and thinly sliced
  • 2 tablespoons dried tarragon
  • 1 (48 fluid ounce) can chicken broth
  • ¼ cup diced green bell pepper
  • + 3 more ingredients
    • ½ cup diced onion
    • 1 pound ground turkey
    • 1 tablespoon olive oil

1. Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes. 2. Pour in the chick...

View full recipe at SpringPad

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