Ingredients for After Thanksgiving Soup
- 2 quarts Turkey Broth
- 4 cups Cooked Turkey
- 1/2 cup Pearl Barley
- 1 large Onion, chopped
- 3 ribs Celery, chopped
- 4 Carrots, peeled and chopped
- 2 Bay Leaves
- 1 teaspoon Dried Parsley
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Marjoram
- 1/2 teaspoon Salt, or to taste
- 1/4 teaspoon Ground Black Pepper, or to taste
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How to Make After Thanksgiving Soup
- **Slow Cooker Instructions:**
- Combine all ingredients in a slow cooker.
- Cook on low for 6-8 hours, or until the barley is tender and the carrots are soft.
- Before serving, taste and adjust seasonings as needed.
- **Stovetop Instructions:**
- Combine all ingredients in a large pot or Dutch oven.
- Bring to a boil, then reduce heat to low and simmer for at least 1 hour, or until the barley is tender and the carrots are soft.
- Stir occasionally to prevent sticking.
- Before serving, taste and adjust seasonings as needed.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
10g
Fat
4g
Carbs
6g
