Hearty Tarragon Turkey Vegetable Soup

Recipe Collection: Dinner

Hearty Tarragon Turkey Vegetable Soup warms up your evening with a comforting American classic that combines tender turkey with aromatic tarragon and hearty vegetables. This non-vegetarian dish is perfect for busy weeknights, offering a rich flavor profile that’s both satisfying and nutritious. Ideal for meal prep, it’s versatile enough to serve as a main course or a cozy starter.

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Overview

This Aromatic Tarragon Turkey Soup is a comforting and flavorful dish perfect for a cool evening. The unique blend of tarragon and turkey creates a heavenly aroma that fills your kitchen, while the addition of hearty vegetables and barley makes it a satisfying meal. This soup is not only delicious but also easy to prepare, making it an ideal choice for a busy day.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

American

Serving Size: 8

Cooking Time: 70 minutes

Ingredients

• 1 Tablespoon (tbsp) olive oil
• 1 Pound (lb) turkey, ground
• 0.5 Cups onion, minced
• 0.25 Cups green bell pepper, minced
• 48 Fluid Ounces (fl oz) chicken broth
• 2 Tablespoons (tbsp) tarragon, dried
• 3 Whole carrots, peeled and sliced
• 5 Small red potatoes, diced
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 0.75 Cups barley, quick-cooking
• 2 Whole garlic cloves, minced
• 1 Teaspoon (tsp) savory seasoning
• 1 Teaspoon (tsp) garlic salt
• 1 Teaspoon (tsp) bay leaf, crushed dried
• 8 Ounces (oz) chicken broth
• 2 Cubes chicken bouillon

Steps

1. Heat the olive oil in a large pot over medium-high heat. Add the ground turkey and cook, stirring frequently, until the turkey is crumbled and begins to brown, about 3 to 4 minutes.
2. Add the minced onion, minced green bell pepper, and minced garlic to the pot. Continue cooking until the onion softens and turns translucent, about 3 minutes.
3. Pour in the chicken broth and additional broth, then add the dried tarragon, savory seasoning, garlic salt, crushed dried bay leaf, peeled and sliced carrots, and diced red potatoes. Bring the mixture to a boil over high heat.
4. Once boiling, reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes, stirring occasionally.
5. Season the soup to taste with a pinch of salt and a pinch of pepper. Stir in the quick-cooking barley and chicken bouillon cubes. Continue simmering until the barley is tender, about 15 minutes.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

Enjoy this delightful and aromatic soup that brings warmth and comfort to your table!