Turkey and Okra Soup with Barley and Bacon

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



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.


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

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