Tasty Soups: Harvest Soup by Dani

Ingredients:
1-2 Tbs Olive Oil
2 large Carrots, chopped
2 cloves Garlic, chopped
1/2 lb Ground Turkey
1 Tbsp Dehydrated Onion (or 1 small onion chopped)
1/2 cup Butternut Squash Puree
Salt and Pepper to taste
(all of the following cans are approx 15 oz size)
1 can Cream of Mushroom Soup
1 can Diced Tomatoes
1 can Green Beans
1 can Navy/Great Norther Beans
1-2 cans Beef Broth
1 Bay Leaf
1 tsp Basil
1/2 cup Quick Barley

Saute garlic and carrots (and onion if using a fresh one) in olive oil for about 3 minutes. Add ground turkey, dehydrated onion, salt and pepper- cook until meat is no longer pink.

Raw meat

Cooked meat

Kira and Dani hard at work stirring their soups

Add the rest of the ingredients and bring to a boil.

Adding cream of mushroom, tomatoes, and green beans

Adding the beans

What quick barley looks like
(in case you didn't know- because I didn't!)

Reduce heat to medium-low and let simmer 15-20 minutes.

The steamy finished soup!