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DV Home Cooking: Stirring Up Barley Soup

Cheryl Russo has been cooking since her teens. Photo Credit: Submitted
Cheryl Russo's barley soup. Photo Credit: Submitted

FRANKLIN LAKES,, N.J. -- DV Home Cooking is devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to

Home Cook : Cheryl Russo, Franklin Lakes, NJ

"Many years ago, my mom underwent knee surgery and was unable to cook dinners for a while. I decided to create some quick, healthy meals that incorporated all the food groups and would still taste great when reheated. This was one of the recipes I came up with."

Recipe: Barley Soup


  • 1lb Ground turkey
  • 2 Garlic cloves minced
  • ½ Onion diced
  • 3 Carrots, sliced
  • 1 Celery stalk sliced
  • 9 oz Frozen soup vegetables (or more if you want)
  • ½ cup Barley
  • 28 oz Can of fire roasted organic crushed tomatoes
  • 5 cups Low sodium organic beef broth
  • 1 Bay leaf
  • Himalayan sea salt for taste


  • Brown ground turkey with garlic and onion and seasoning of your choice. I like spicy food so I use pepper, cayenne and I use Mrs. Dash original seasoning in a large pot.
  • Drain fat; return browned turkey to pot add carrots, celery, can of tomatoes, and beef broth, bay leaf, bouillon and bring to a boil, reduce temp and simmer for 10 minutes.
  • Add barley and frozen veggies and cook until soft – add more broth if it gets too thick – add more seasoning to taste. Remove bay leaf before serving.

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