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Turkey, Tomato & Barley Soup
 A hearty soup that can be prepared in less than 15 minutes.

    

1-1/2 lbs./681 g turkey tenderloin
2 Tbsp/30 mL Watkins Garlic & Parsley Grapeseed Oil
5 cups/1.25 L water
1 can (14.5 oz/411 g) diced tomatoes in juice
1 cup/250 mL sliced celery
1 cup/250 mL peeled and sliced carrots
3/4 cup/180 mL chopped onion
1/3 cup/80 mL medium pearl barley
1 can condensed tomato soup, undiluted
2 tsp/10 mL Watkins Soup & Vegetable Seasoning
1/2 tsp/2.5 mL Watkins Black Pepper

Cut tenderloin into 1/2 inch cubes.  Heat grapeseed oil in large kettle or Dutch oven over medium heat.  Add tenderloin; cook, stirring constantly, until browned on all sides.  Add water and remaining ingredients; mix well.  Bring to a boil over medium heat.  Cover and reduce heat to low; simmer for 1-1/2 hours or until turkey is tender and vegetables are done.  Makes 6 servings.

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

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