Yield: 6 servings
Measure | Ingredient |
---|---|
6 cups | Turkey or chicken broth; |
1 cup | Turkey; diced cooked |
1 cup | Pearl barley; |
1 \N | Onion; chopped |
2 \N | Celery; stalks, chopped |
3 \N | Carrots; sliced |
1 \N | Bay leaf; |
1 teaspoon | Dry thyme; |
¼ teaspoon | Dried marjoram; |
¼ teaspoon | Ground black pepper; |
2 tablespoons | Chop.fresh parsley (2ts.dry) |
Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.
⅙ recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg potassium, 18 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov. 93 Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute.