Turkey-barley soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Turkey or chicken broth; |
| 1 | cup | Turkey; diced cooked |
| 1 | cup | Pearl barley; |
| 1 | Onion; chopped | |
| 2 | Celery; stalks, chopped | |
| 3 | Carrots; sliced | |
| 1 | Bay leaf; | |
| 1 | teaspoon | Dry thyme; |
| ¼ | teaspoon | Dried marjoram; |
| ¼ | teaspoon | Ground black pepper; |
| 2 | tablespoons | Chop.fresh parsley (2ts.dry) |
Directions
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.