Dinner/ One Pot/Skillet Meals/ Poultry/ Soups/ Soups and Stews/ Uncategorized/ Winter Menu

Beer Barley Turkey and Vegetable Soup

My Flavorful belly-warming winter recipe for Beer, Barley, Turkey, and Vegetable Soup is an ode to my recipe for Beer Beef & Barley Vegetable Soup. I have to say it’s just as delicious with a tad fewer calories.

Beer Barley Turkey and Vegetable Soup combine a flavorful Turkey meat, Amberbock Beer, Barley, fresh Carrots, Celery, Peas, Green Beans, and Onions with just the right amount of spices to make it the delicious belly-warming soup of the season.

 

 

My Flavorful belly-warming winter recipe for Beer, Barley, Turkey, and Vegetable Soup is an ode to my recipe for Beer Beef & Barley Vegetable Soup, and I have to say it's just as delicious with a tad fewer calories. It is combining Turkey, Amberbock Beer, Barley, Carrots, Celery, Peas, Green Beans, and Onions with just the right spices to make it the delicious belly-warming soup of the season.This is a relatively simple recipe for Beer Barley Turkey and Vegetable Soup, consisting mainly of chopping and waiting for this delicious soup to finish cooking, which takes about 1 hour to cook. The method can also be scaled down quickly or increased. It freezes well, so go ahead and make the big batch x two; you’ll be glad you did. It’s so tasty.

 
 

 

 

 

Beer Barley Turkey and Vegetable Soup

  • 32 – ounces low sodium chicken broth
  • 12 – ounces Amberbock beer (2 bottles)
  • 16 – ounces of water
  • 1  and  1/2 cups  barley
  • 2 pounds of leftover turkey, dark or white meat
  • 2 garlic cloves, minced
  • 1/2  tablespoon Worcestershire sauce
  • One teaspoon of thyme
  • Two bay leaves
  • kosher salt, to taste
  • ground pepper, to taste
  • 1 large onion, chopped
  • 2 cups sliced carrots
  • 2 cups fresh or frozen green beans
  • 1 cup of fresh or frozen peas
  • Four stalks of celery, chopped
  • 1 cup fresh or frozen corn, optional
 

 

 

Directions

  1. In a large Dutch Oven, add 32 ounces of chicken broth, 12 ounces Amberbock beer, and 16 ounces of water. Bring to a low boil, add 1 and 1/2 cups of organic barley, diced turkey that you have leftover, two minced garlic cloves, 1/2 tablespoon Worcestershire sauce, one teaspoon of thyme, two bay leaves, kosher salt, and pepper to taste. Cook 25 minutes, stirring occasionally.
  2. After cooking 25 minutes, reduce to a low simmer and add one large chopped onion, 2 cups sliced carrots, 2 cups green beans, 1 cup of frozen peas, and four stalks of chopped celery, 1 cup of corn (optional) — simmer 20 to 25 minutes.
  3. Serve with crusty buttered bread and a nice cold Amberbock.

 

 

 

 

 

Most Commonly Asked Questions with Answers 

  1. I don’t have organic barley at the house, but I have a quick cook pearl barley. What should I do?  You can use the ready cook version by adjusting how you cook this recipe. It takes only 10 minutes to prepare quick cook barley, so add your barley the last 15 minutes of cooking versus in the beginning.
  2. I don’t like Bock Beer, what should I do?  There are two clear choices on this matter, either add a beer you enjoy–or omit the beer completely by adding more low sodium beef broth or water in place of beer.
  3. I have children. Is this safe to serve my little ones for dinner? I am not qualified to tell you how to raise your children; I never received  “The Parent of the Year Award,” so this one’s on your Mom or Dad. I can tell you that alcohol burns when foods are cooked. It mostly becomes a flavoring versus a meal that’s going to inebriate you or your child. If desired, add more low sodium broth or water in place of the beer.
  4. I do not condone alcoholic beverages, and I would never add them to my food. What should I do? This one’s simple, omit it and replace it with low sodium broth or water in place of the beer.
  5. I don’t eat some of the ingredients you have listed. What should I do? Replace the elements you do not eat with ingredients you enjoy or omit the offending ingredient. Recipes are merely a guideline, and my method is not etched in stone, so feel free to enjoy your dinner your way.
  6. Gmo’s concern me. I have read some corn may be considered GMO. What do I do? The corn is an optional listed ingredient, and you can omit the corn.

 

 

 

 

My Flavorful belly-warming winter recipe for Beer, Barley, Turkey, and Vegetable Soup is an ode to my recipe for Beer Beef & Barley Vegetable Soup, and I have to say it's just as delicious with a tad fewer calories. It is combining Turkey, Amberbock Beer, Barley, Carrots, Celery, Peas, Green Beans, and Onions with just the right spices to make it the delicious belly-warming soup of the season.
Print Recipe
5 from 11 votes

Beer Barley Turkey and Vegetable Soup

My Flavorful belly-warming winter recipe for Beer, Barley, Turkey, and Vegetable Soup is an ode to my recipe for Beer Beef & Barley Vegetable Soup, and I have to say it’s just as delicious with a tad fewer calories.

Prep Time20 mins
Cook Time40 mins
Resting time10 mins
Total Time1 hr 10 mins
Course: Soup
Cuisine: American
Keyword: Beer Barley Turkey and Vegetable Soup, Turkey Soup
Servings: 8 People
Calories: 374kcal
Author: hmccallum

Ingredients

  • 32- ounces Chicken broth low sodium
  • 12- ounces Amber Boch Beer
  • 16- ounces Water
  • cups Fast cooking Barley
  • 1½-2 pounds Leftover Turkey
  • 2 cloves Garlic minced
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon Thyme
  • 2 Bay leaves
  • Kosher salt to own taste
  • Freshly ground black pepper to own taste
  • 1 large Onion chopped
  • 2 cups Organic carrots sliced
  • 2 cups Fresh or frozen organic green beans
  • 1 cup Fresh or frozen organic peas
  • 1 cup Fresh or frozen organic corn optional ingredient
  • 3 ribs Celery sliced

Instructions

  • In a large Dutch Oven, add 32 ounces of chicken broth, 12 ounces Amberbock beer, and 16 ounces of water. Bring to a low boil, add 1 and 1/2 cups of organic barley, diced turkey that you have leftover, two minced garlic cloves, 1/2 tablespoon Worcestershire sauce, one teaspoon of thyme, two bay leaves, kosher salt, and pepper to taste. Cook 25 minutes, stirring occasionally.
  • After cooking 25 minutes, reduce to a low simmer and add one large chopped onion, 2 cups sliced carrots, 2 cups green beans, 1 cup of frozen peas, and three stalks of chopped celery, 1 cup of corn (optional) — simmer 20 to 25 minutes.

  • Rest for 10-15 minutes before serving
  • Serve with crusty buttered bread and a nice cold Amberbock

Nutrition

Calories: 374kcal | Carbohydrates: 42g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 559mg | Potassium: 783mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5845IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 3mg

 

Don’t forget to Pin or Print the recipe to save it!!!

 

 

Beer Barley Turkey and Vegetable Soup

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2021-2014. Unauthorized use and duplication of this material or photos without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms; please use the share buttons provided.

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13 Comments

  • Reply
    KC Kahn the Kitchen Chopper
    December 15, 2014 at 6:04 pm

    I do love this beer barley soup combo. I can’t wait to make it for my family.

  • Reply
    Kecia
    December 15, 2014 at 12:28 pm

    Lovely Turkey and veggie soup Heidy! Loads of turkey in there!!! 🙂 I can’t wait to make this recipe after Thanksgiving.

  • Reply
    Joanne T Ferguson
    December 14, 2014 at 8:30 pm

    Good’day this turkey soup looks delish Heidy! Pinned!

    Cheers!
    Joanne

  • Reply
    The Foodie Affair
    December 14, 2014 at 1:04 am

    Yum, those fresh beans in your Barley Turkey Vegetable soup looks fantastic! I love cooking with beer. It adds such a tasty flavor. The quick cook barley is awesome and super convenient to use too.

  • Reply
    jennyb784
    December 13, 2014 at 10:39 am

    I almost always love when a beer is added to soup – putting this recipe on my to-make list. Sometimes healthier soups are lacking in flavor, but I think the beer would take care of that! Thanks for sharing an awesome recipe 🙂

    Jenny

  • Reply
    KC Kahn the Kitchen Chopper
    December 12, 2014 at 1:41 pm

    I love this Beer Barley soup. Looks so healthful with all those veggies! 🙂 I too wonder about the corn, but I do throw it in occasionally.

    • Reply
      Heidy L. McCallum
      December 13, 2014 at 11:29 am

      I do love corn… I do get concerned about GMO but I have found that if you do enough research there are local farmers here that raise organic certified free corn. Yay! !

  • Reply
    Tara
    December 12, 2014 at 8:48 am

    This is gorgeous looking, perfect for a cold day to warm you to your soul!!

    • Reply
      Heidy L. McCallum
      December 13, 2014 at 11:26 am

      Thanks Tara! Glad you enjoyed the Turkey soup! It’s great on a chilly day for lunch or dinner!

  • Reply
    dishofdailylife
    December 12, 2014 at 2:59 am

    This looks amazing! Looking forward to trying it…you know how much I love soup!

    • Reply
      Heidy L. McCallum
      December 12, 2014 at 3:09 am

      Thank you Michelle, I’m glad you enjoyed the recipe for Beer, Barley,Turkey & Vegetable Soup

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