Turkey and Okra Soup with Barley and Bacon
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Description
This is a great fall soup, rich in taste with seasonings, bacon, and onions pronounced.
Ingredients
- 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
Directions
- 1. Combine turkey broth and chicken bouillon in a slow cooker.
- 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.
- 3. Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning.
- 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.
- 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 Facts
serving: 5 1/2 quarts
calories: 184.7 kcal
carbohydrates: 14.1 g
protein: 16.3 g
saturated fat: 2 g
cholesterol: 40.3 mg
sodium: 1849.3 mg
fiber: 3.4 g
sugar: 2.1 g