Turkey and Okra Soup with Barley and Bacon
Description
Turkey, bacon, and garlic are simmered with herbs in this barley and okra soup in a slow cooker that is a great warm meal on cold evenings.
Ingredients
•
4 quarts turkey broth
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3 cubes chicken bouillon
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1 pound thick-cut bacon, cut into 1-inch square pieces
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2 tablespoons minced garlic
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1/2 teaspoon ground black pepper
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1 pound cubed cooked turkey
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1 red onion, sliced
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1 cup barley
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2 teaspoons chopped fresh rosemary
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1 teaspoon salt
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1 teaspoon Italian seasoning
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1 pound okra, sliced
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1/2 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.