Turkey and Okra Soup with Barley and Bacon

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.

• Preparation Time: 35 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 35 mins
• Calories: 185 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons minced garlic
• 1 teaspoon Italian seasoning
• 3 cubes chicken bouillon
• 2 teaspoons chopped fresh rosemary
• 1 cup barley
• 1 red onion, sliced
• 1 pound okra, sliced
• 4 quarts turkey broth
• 1 pound thick-cut bacon, cut into 1-inch square pieces
• 1 pound cubed cooked turkey
• 0.5 teaspoon ground black pepper
• 0.5 bunch fresh parsley, chopped

Recipe Instructions

Step 1

Combine turkey broth and chicken bouillon in a slow cooker.

Step 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.

Step 3

Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning.

Step 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.

Step 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.