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
Instructions
- Combine turkey broth and chicken bouillon in a slow cooker.
- 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.
- Stir bacon mixture into the slow cooker. Add turkey
- red onion
- barley
- rosemary
- salt
- and Italian seasoning.
- 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.
- Cool soup to room temperature and refrigerate
- 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop.
Prep Time: 35 mins
Cook Time: 8 hrs
Total Time: 16 hrs 35 mins
Servings: 15