Turkey Barley Vegetable Soup

This hearty soup features leftover turkey, barley and vegetables.

Recipe Ingredients:

4 (14.5-ounce) cans chicken broth
1 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup quick cook barley
4 cups shredded coleslaw mix
2 cups chopped cooked Butterball® Turkey
1 (14.5-ounce) can petite diced tomatoes, undrained
1/2 teaspoon dried thyme
1/4 teaspoon salt

Cooking Directions:

1. Bring broth to boil in large saucepan on medium-high heat. Stir in celery, onion and barley. Reduce heat to low. Simmer uncovered 10 to 15 minutes, or until barley is tender.
2. Stir in coleslaw mix, turkey, tomatoes, thyme and salt. Simmer 10 minutes, stirring occasionally.

Makes 8 servings.

Tip: Substitute 2 (6-ounce) packages Butterball Oven Roasted Turkey Breast Strips for leftover turkey and omit salt.

Recipe provided courtesy of Butterball, LLC.