Turkey And Okra Soup With Barley And Bacon Recipes

TURKEY AND OKRA SOUP WITH BARLEY AND BACON

Steps:

• Combine turkey broth and chicken bouillon in a slow cooker.
• Place bacon in a skillet over medium heat; add garlic and black pepper. Cook and stir until bacon is crispy, about 10 minutes. Transfer to a paper towel-lined plate; blot to remove as much fat as possible.
• Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning.
• Cook, stirring every half hour, on Low for 7 1/2 hours (or high for 3 1/2 hours). Stir okra and parsley into soup and continue cooking for 30 minutes more.
• Cool soup to room temperature and refrigerate, 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop.

TURKEY BARLEY TOMATO SOUP

Steps:

• In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and 1 tablespoon taco seasoning over medium heat until meat is no longer pink. Stir in the water, tomatoes and remaining taco seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add barley; cover and simmer for 15-20 minutes longer or until barley is tender. Stir in oregano.

HEARTY TURKEY BARLEY SOUP

Steps:

• Cook turkey in Dutch oven over medium heat, stirring occasionally, until no longer pink; drain.
• Stir in barley, broth, tomatoes and pepper steak sauce. Heat to boiling, stirring occasionally; reduce heat to low. Cover and simmer 15 minutes.
• Stir in frozen vegetables. Cover and simmer about 10 minutes or until barley is tender.

GRANNY'S OKRA SOUP

Steps:

• Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
• Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
• Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
• Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.

TURKEY BARLEY SOUP

Steps:

• In a 3-qt. saucepan, saute carrots, mushrooms, celery and onion in oil for 20 minutes or until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender. Discard bay leaves before serving.

TURKEY AND OKRA SOUP WITH BARLEY AND BACON

Steps:

• Combine turkey broth and chicken bouillon in a slow cooker.
• Place bacon in a skillet over medium heat; add garlic and black pepper. Cook and stir until bacon is crispy, about 10 minutes. Transfer to a paper towel-lined plate; blot to remove as much fat as possible.
• Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning.
• Cook, stirring every half hour, on Low for 7 1/2 hours (or high for 3 1/2 hours). Stir okra and parsley into soup and continue cooking for 30 minutes more.
• Cool soup to room temperature and refrigerate, 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop.

TURKEY LEFTOVERS - BARLEY SOUP

Steps:

• Broth---------.
• Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.
• Bring to boil.
• Reduce heat to simmer.
• Simmer for 2 1/2 hours.
• Strain.
• Soup-----------.
• In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.
• Simmer for 30 minutes or until barley and veggies are tender.
• Add turkey, corn and kidney beans.
• Cook for a couple of minutes until heated through.
• Add Salt and pepper to taste.
• Ladle into bowls and garnish with parsley.

LOWCOUNTRY OKRA SOUP

Steps:

• Set an 8-quart Dutch oven or similar pot over medium-high heat. When it is hot, add oil. When oil shimmers, lay in turkey necks and sear until evenly golden brown, about 4 minutes per side.
• Add 4 quarts water, smoked turkey, onion and a generous pinch of salt. Bring to a boil, then reduce to a heavy simmer, with the lid ajar to ensure the pot doesn't boil over. Check pot every 30 minutes to remove any scum that forms, and add water as needed to ensure that the meat is always submerged. Cook for about 3 hours or until all the meat is tender and broth is flavorful.
• While it's traditional to leave onion and bones in the soup (and suck meat off turkey neck as you eat), you can strain broth, remove onion and pick meat off bones at this point if desired, returning meat to broth. Either way, reduce broth to about 3 quarts, then stir in onion powder, paprika, cayenne and pepper, and season to taste with salt.
• Stir in tomatoes, then simmer uncovered for 20 minutes. Taste, and adjust seasoning for salt, then add okra, reduce heat to low and cook until okra is just tender, not mushy, and still has bite to it, no more than 10 minutes. The okra will naturally thicken the broth as it cooks.
• Stir in corn and beans, cook for another minute or 2, then serve immediately with rice, cornbread and hot sauce. Refrigerate leftovers for up to 5 days, or freeze for up to 1 month. Return to a boil for 3 minutes before serving.

TURKEY, OKRA, AND RICE SOUP

Steps:

• Heat the oil in an 8- to 10-quart stockpot over medium heat.
• Add in the onions, celery, carrots, leeks, bay leaves, and pepper.
• Stir/saute until the vegetables are tender but not browned, 5-8 minutes.
• Add the chicken broth, turkey, Creole seasoning, and tomatoes, and let simmer slowly for 35 minutes.
• Adjust the seasoning to taste with salt.
• Stir in the okra and simmer until just cooked, about 5 minutes.
• Add the diced green peppers and cook for 5 minutes.
• Serve the soup in individual bowls with 1 to 2 tablespoons of cooked rice in each.