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