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
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Turkey Information
Most Turkey Recipes are ideal for diabetics and those on a low carb diet.
Turkey should be thawed in the refrigerator allowing 24 hours for every four to five pounds of bird weight.
Turkey has 8% more protein than the equivalent sized serving of chicken breast or top loin of beef.
7.3% of Turkeys eaten in the US are consumed at Christmas.
Other Turkey Recipes
- Weight Loss Turkey Recipes
- Turkey Breast Recipes
- Alberta Turkey Producers Recipes
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