Turkey-barley soup lf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Skinless turkey light meat; ground |
| ⅔ | cup | Pearl barley; see pantry note |
| 3¼ | cup | Fat-free beef broth |
| 3¾ | cup | No-salt-added whole tomatoes; chopped |
| Juice from canned tomatoes | ||
| Water; if needed | ||
| 2 | cups | Frozen mixed vegetables |
Directions
1. Cook ground turkey in Dutch oven over medium heat, stirring occasionally, until turkey is white; drain. (about 5 mins).
2. Stir in barley, broth, and tomatoes. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes.
3. Stir in frozen vegetables. cover and simmer about 10 minutes or until barley is tender. Makes about 7½ cups; each 1¼ cup 282 cals with 23% cff (7g fat).
~- "Make Mine Low Fat-- And Tasty, Too!" (1995) Cookbook Publishers, Inc.; 10800 Lakeview Avenue or P.O. Box 15920; Lenexa, KS 66285-5920: (Collection of lowfat recipes from fund-raiser cookbooks.) --Email from kitpath@...
PANTRY NOTE: Pearl barley is a refined grain like white rice or corn grits.
Both medium-cooking (35-40 mins) barley and quick barley (20 mins) are available.
Recipe by: "Make Mine Low Fat-- And Tasty, Too!" Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 01, 1999, converted by MM_Buster v2.0l.