How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Turnip and Barley Soup?

You need 9 ingredients. The key ingredients include: 3 tablespoons canola or safflower oil, 2 onions (8 ounces), peeled and cut into 1/2-inch pieces (2 cups), 1/2 Savoy cabbage (8 ounces), cut into 2-inch pieces and washed (6 cups), 2 carrots (6 ounces), peeled and cut into 1/2-inch pieces (1 cup), and more.

Is Turnip and Barley Soup suitable as soups & stews?

Yes, Turnip and Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Turnip and Barley Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turnip and Barley Soup Recipe

Name: Turnip and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola or safflower oil; 2 onions (8 ounces), peeled and cut into 1/2-inch pieces (2 cups); 1/2 Savoy cabbage (8 ounces), cut into 2-inch pieces and washed (6 cups); 2 carrots (6 ounces), peeled and cut into 1/2-inch pieces (1 cup); 1 pound potatoes, peeled and cut into 1/2-inch pieces (4 cups); 3 white turnips (12 ounces), peeled and cut into 1/2-inch pieces (2 cups); ⅓ cup pearl barley; 8 cups light chicken stock, 8 cups water with 3 chicken bouillon cubes or 8 cups water; Salt to taste (about 2 teaspoons, but more or less depending on the saltiness of the liquid used)

Turnip and Barley Soup – a delicious recipe with safflower oil, onions, Savoy cabbage, carrots, potatoes, white turnips. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

3 tablespoons canola or safflower oil
2 onions (8 ounces), peeled and cut into 1/2-inch pieces (2 cups)
1/2 Savoy cabbage (8 ounces), cut into 2-inch pieces and washed (6 cups)
2 carrots (6 ounces), peeled and cut into 1/2-inch pieces (1 cup)
1 pound potatoes, peeled and cut into 1/2-inch pieces (4 cups)
3 white turnips (12 ounces), peeled and cut into 1/2-inch pieces (2 cups)
⅓ cup pearl barley
8 cups light chicken stock, 8 cups water with 3 chicken bouillon cubes or 8 cups water
Salt to taste (about 2 teaspoons, but more or less depending on the saltiness of the liquid used)

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Quick Info

Servings
4 servings
Calories
1019 kcal
Category
Soups & Stews

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Turnip and Barley Soup

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