Ground Turkey Soup

Ground Turkey Soup

76 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 45 m
Tammy Zosh
Recipe by  Tammy Zosh

“Quick and easy 'warmer' for those cold days!”

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Adjust Servings

Original recipe yields 5 servings



  1. In a large pot, combine water, bouillon, potatoes, carrots, and cabbage. Bring to a boil. Lower temperature, and simmer.
  2. In a separate saucepan, brown the turkey. Put in pot with other ingredients. Slowly simmer for 1 hour.
  3. Add barley for last 15 minutes of cooking time. Serve.

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Reviews (76)

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LC Debra

LC Debra

This soup is fantastic. I've been making this for a couple of months now. The only reason I'm giving it four stars (not 5) is because I've made lots of additions based on other user recos. It's a great place to start. I use a total of 10 cups liquid - a couple cups water, 1 c. wine, and the rest chicken broth. I add 1 onion, 4 cloves garlic, 3-4 stalks of chopped celery, 1 TBS. curry powder and a bay leaf to the broth for flavor. I also add lots of veggies. I add 1 cup each frozen corn and peas, squash and yesterday I added sweet potato and butternut squash. The pearl barley makes it and absorbs a lot of water! It's very hearty and so healthy!



I don't know how such a simple recipe can be soooo delicious, but it is!! I used Italian-seasoned ground turkey, used chicken broth, and added some garlic granules. I also cut the water back to 6 cups to keep it thicker. I don't know if there's a difference between pearl barley and regular barley-but having used the regular before, I knew 1 cup was way too much-so I added only 1/4 of a cup. Perfect flavor-even without onion or celery which I feel has to be the base for any soup/stew. Very thick and yummy!



This recipe needs FLAVOR! And less barley because it seems to take over the soup! I'll try this again but with more vegetables and less barley. Definetely more spices too.

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Amount Per Serving (5 total)

  • Calories
  • 463 cal
  • 23%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 72.8 g
  • 23%
  • Protein
  • 28.5 g
  • 57%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 1493 mg
  • 60%

Based on a 2,000 calorie diet



previous recipe:

Hearty Turkey Soup with Parsley Dumplings


next recipe:

Potato and Turkey Sausage Soup