Hearty Turkey Soup

This winter, warm up with the comforting taste of home-made turkey vegetable soup. For a variation try adding cooked rice or pasta in place of barley.

Makes: 6 servings

INGREDIENTS

• 1 tbsp(15 mL) oil
• 1 cooking onion, chopped
• 1 stalk celery, chopped
• 2 cups (500 mL) cooked Ontario turkey, cut into strips
• 4 cups (1 L) turkey or chicken stock
• 1/2 cup (total 3 cups (750 mL) 125 mL) each, fresh or frozen green beans, carrots, broccoli, lima beans, corn, zucchini
• 3 tomatoes, peeled and quartered
• 1/2 cup (125 mL) pearl barley
• 1/2 tsp (2 mL) each, thyme and oregano
• 2 tbsp (25 mL) fresh parsley, chopped
• salt and pepper to taste

DIRECTIONS
ONE: In a large soup pot, heat oil and add onions and celery. Cook until onion is soft.

TWO: Add turkey strips and stir in turkey stock, all vegetables, barley, thyme and oregano.

THREE: Simmer 10-12 minutes until vegetables are tender crisp. Stir in parsley and season with salt and pepper to taste.