This Hearty Ground Turkey Soup is high in protein and fiber. It’s super flavorful and comforting because it’s a little bit creamy thanks to lentils and barley. This is a perfect soup to make a big batch on the weekend and then enjoy all week long for lunch or dinner.
I really like the fact that lentils completely fall apart in this soup and you wouldn’t even be able to tell that they are there.
I often add lentils to soups just to make them a bit thicker. You can also use this trick if you need to disguise lentils from the lentil-haters in your family. Luckily, I don’t have this problem. Everyone here loves lentils including the dog.
This ground turkey soup is made with barley, but if you want to make it gluten-free, you can use quinoa instead.
You can also experiment with adding different kinds of veggies such as zucchini or squash.
The red bell pepper adds a wonderful flavor and color to this soup, and I really wanted to showcase it on the photos. Unfortunately, this time of year the lighting is just terrible around here and I was able to take only one decent photo of the soup.
Enjoy!
PrintHearty Ground Turkey Soup
Lean protein and veggies make this soup a complete healthy meal that can be enjoyed for lunch or dinner.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 portions 1x
- Category: Soup
Ingredients
- 2+2 Tbsp olive oil
- 1 pound ground turkey
- 1 L / 4 cups chicken stock
- 6 cups water
- 1/2 cup lentils
- 1/2 cup pot barley
- 1 leek, thinly sliced
- 2 red bell peppers, julienned
- 2 carrot, grated
- 1 Tbsp garlic powder
- salt to taste
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground turkey and cook breaking into small pieces with the back of a wooden spoon.
- Once the turkey is cooked through, add the chicken stock, water, lentils and barley. Bring to a boil. Reduce heat. Cover and let it cook for about 10 minutes.
- In the meantime, heat 2 tablespoons of olive oil in a skillet. Add the leeks, carrots and red pepper and cook stirring occasionally for a couple of minutes, until the veggies start to soften.
- Transfer the veggies into the soup. Add the garlic powder and salt. Bring to a boil. Reduce heat. Cover and let it cook for about 10 minutes or until the vegetables are cooked through.
Notes
Nutrition information is a rough estimate for 1 of 6 servings.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 397
- Sugar: 6.4g
- Sodium: 317.6mg
- Fat: 17.6g
- Saturated Fat: 3.4g
- Unsaturated Fat: 12.9g
- Trans Fat: 0.1g
- Carbohydrates: 35g
- Fiber: 6.2g
- Protein: 26g
- Cholesterol: 57.2mg
This recipe really looks yummy and I am going to try. Was wondering, besides the red peppers, what else did you garnish the top of this soup with?
★★★★★
It’s a thinly sliced leek. I saved some to garnish the soup. It looks almost raw on the picture but I sauteed it a bit before garnishing the soup.