Turkey-barley soup

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.

Similar recipes