Lunch Recipe

Turkey and Okra Soup with Barley and Bacon

This is a great fall soup, rich in taste with seasonings, bacon, and onions pronounced.

INGRIDIENT

4 quarts turkey broth

3 cubes chicken bouillon

1 pound thick-cut bacon, cut into 1-inch square pieces

2 tablespoons minced garlic

½ teaspoon ground black pepper

1 pound cubed cooked turkey

1 red onion, sliced

1 cup barley

2 teaspoons chopped fresh rosemary

1 teaspoon salt

1 teaspoon Italian seasoning

1 pound okra, sliced

½ bunch fresh parsley, chopped

DIRECTION

Step: 1

Combine turkey broth and chicken bouillon in a slow cooker.

Step: 2

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.

Step: 3

Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning.

Step: 4

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.

Step: 5

Cool soup to room temperature and refrigerate, 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop.

NUTRITION FACT

Per Serving: 185 calories; protein 16.3g; carbohydrates 14.1g; fat 6.7g; cholesterol 40.3mg; sodium 1849.3mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb