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.

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.

This is a relatively simple recipe for Beer Barley Turkey and Vegetable Soup that consists 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
4. Enjoy

Most Commonly Asked Questions with Answers 

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.

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.

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.

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.

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.

 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.

5 from 11 votes

Print

Beer Barley Turkey and Vegetable Soup

Prep Time

20 mins

Cook Time

40 mins

Resting time

10 mins

Total Time

1 hr 10 mins

 

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.

Course: Soup

Cuisine: American

Keyword: Beer Barley Turkey and Vegetable Soup, Turkey Soup

Servings: 8 People

Author: hmccallum

Ingredients

• 32- ounces Chicken broth low sodium
• 12- ounces Amber Boch Beer
• 16- ounces Water
• 1½ 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

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 three stalks of chopped celery, 1 cup of corn (optional) — simmer 20 to 25 minutes.}
   
   

3. _{Rest for 10-15 minutes before serving}

4. _{Serve with crusty buttered bread and a nice cold Amberbock}
   
   

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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2014. 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 share buttons provided.