Tarragon-Turkey Soup

Name: Tarragon-Turkey Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 3 carrots, peeled and thinly sliced; 48 fluid ounces (48 fluid ounce) can chicken broth; 2 Tbsps dried tarragon; 59 milliliters diced green bell pepper; 454 grams ground turkey; 1 Tbsp olive oil; 118 milliliters diced onion; 177 milliliters quick-cooking barley; 5 smalls red potatoes, diced with peel; 4 servings salt and pepper to taste

You can never have too many main course recipes, so give Tarragon-Turkey Soup a try. Watching your figure? This dairy free recipe has 533 calories, 39g of protein, and 8g of fat per serving. This recipe serves 4. Head to the store and pick up quick-cooking barley, chicken broth, olive oil, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Heat olive oil in a large pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

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.

Ingredients you will need

Ground Turkey

Green Pepper

Whole Turkey

Onion

Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

Ingredients you will need

Salt And Pepper