This soup is comforting and delicious and is a great option for those who have trouble swallowing. It is also high in protein, which is important for healing, and a good source of fiber, which helps promote healthy bowel movements. To save time, make barley ahead of time or swap it out for quinoa which has a shorter cooking time.
Servings: 8
Prep Time: 45 Minutes
Cook Time: 30 Minutes
Author: Cancer Support Community
Ingredients
- 1 lb. ground turkey
- 3 Tbsp olive oil
- ¾ cup pearled barley, uncooked
- 3½ cups water
- 1 onion, diced
- 2 celery stalks, diced
- 1 zucchini, finely diced
- 1 yellow squash, finely diced
- 1 14 oz (414 mL) can petite diced tomatoes
- 1 14 oz (414 mL) can French cut green beans, drained
- 4 cups low sodium chicken broth
- 2 cups water
- 1 tsp oregano
- 1 tsp salt
- ½ tsp pepper
- 3 Tbsp fresh parsley
- Parmesan (optional)
Instructions
- Add barley, 1½ cups water, and pinch of salt in large pot. Bring to a boil, then simmer and cover for 45 minutes until water is absorbed.
- While barley is cooking, brown ground turkey with 2 Tbsp olive oil in a medium skillet. Drain and set aside.
- Heat 1 Tbsp olive oil into large stockpot. Add onions, celery, zucchini, and squash. Sauté for 5 minutes until onion is translucent.
- Add tomatoes, green beans, remaining water, broth, oregano, salt, and pepper.
- Simmer for 20-30 minutes to soften vegetables.
- Add turkey and barley to soup. Heat through.
- Top with optional parmesan cheese.
