& 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.
Search Recipes on the Sneaky Kitchen This delicious recipe was published in a
Watkins catalog. For maximum flavor and quality, prepare only with
Watkins high quality ingredients as indicated.