Turkey-Barley Soup Recipe
Ingredients:
6 cup Turkey or chicken broth 1 cup Diced cooked turkey 1 cup Pearl barley 1 Onion, chopped 2 Celery stalks, chopped 3 Carrots, sliced 1 Bay leaf 1 tsp Dry thyme 1/4 tsp Dried marjoram 1/4 tsp Ground black pepper 2 tbsp Chop.fresh parsley (2ts.dry)
Instructions:
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.
1/6 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.
Servings: 6
|
Turkey Information
The average US Citizen eats approximately 18 pounds of turkey each year.
If you are seeking a healthy diet, or trying to lose weight, Turkey is the ideal meat.
6.3% of Turkeys eaten in the US are consumed at Easter.
15% of Turkeys eaten in the US are consumed at Thanksgiving.
7.3% of Turkeys eaten in the US are consumed at Christmas.
Other Turkey Recipes
- Turkey Soups and Stews
- Spicy Turkey Recipes
- Fried Turkey Recipes
| |