Organic Emily

Vegetable Turkey Barley or Quinoa Soup

Vegetable Barley Soup

This is such a delicious and simple healthy comfort meal!  You can make it with or without meat.  I like to use ground turkey or no meat at all.


1 lb. ground turkey or beef

1 onion, chopped

2 ribs celery, chopped

4 carrots, chopped

1/2 cup pearled barley or quinoa

1 tablespoon homemade “Emily’s Italian Seasoning” or store bought

2 bay leaves

4-6 small to medium Yukon gold or red potatoes, chopped

1 quart or 32. oz canned tomatoes, undrained

4 cups organic chicken broth

1 can green beans, drained

Sea salt and fresh ground pepper

Brown the turkey in a large dutch oven or pot in oil.  Add chopped onions, celery, carrots, barley and Italian seasoning, sauté for 10 minutes.  Add the bay leaves, potatoes, tomatoes and chicken broth.  Bring to a boil and let simmer until the veggies are tender.  Add the green beans and salt and pepper.  Serve with Parmesan cheese.

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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