Name: Tarragon-Turkey Soup
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Ground turkey - 1 pound; Diced onion - ½ cup; Diced green bell pepper - ¼ cup; Chicken broth - 1 (48 fluid ounce) can; Dried tarragon - 2 tablespoons; Carrots, peeled and thinly sliced - 3; Red potatoes, diced with peel - 5 small; Salt and pepper to taste - 5 small; Quick-cooking barley - ¾ cup

Ingredients for - Tarragon-Turkey Soup

1. Olive oil 1 tablespoon

2. Ground turkey 1 pound

3. Diced onion ½ cup

4. Diced green bell pepper ¼ cup

5. Chicken broth 1 (48 fluid ounce) can

6. Dried tarragon 2 tablespoons

7. Carrots, peeled and thinly sliced 3

8. Red potatoes, diced with peel 5 small

9. Salt and pepper to taste 5 small

10. Quick-cooking barley ¾ cup

How to cook deliciously - Tarragon-Turkey Soup

1 . Stage

Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.

2 . Stage

Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.