Help get yourself through the cold winter nights by making this warming and delicious soup.
|1 tbsp||(15 mL) Olive oil|
|3||Celery stalks, chopped|
|1||Red pepper, chopped|
|3||Cloves of garlic, minced|
|1||Sprig of thyme|
|.25 tsp||(1 mL) Dry red chili flakes|
|.33 cup||(80 mL) Pearl barley|
|2||(900 mL) Containers chicken broth|
|1||Maple Leaf Prime® Boneless, Skinless Turkey Breast, cooked and cubed|
|2 cups||(500 mL) Baby spinach|
HEAT oil in a large heavy stock pot. Add onions, carrots, celery and red pepper, cook until vegetables have started to soften, about 5 minutes. Add garlic, thyme, chili flakes and barley, cook for 1 minute.
STIR in chicken broth and cooked turkey. Bring to a boil, lower heat and simmer for 45 minutes. Add spinach and cook until spinach has wilted about 2 to 3 minutes.
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