Turkey-Barley Soup
Recipe: #22912
February 19, 2016
Categories: Turkey, Barley, Sunday Dinner, Diabetic, Gluten-Free, Low Calorie, Low Fat, No Eggs, Non-Dairy, Sugar-Free, more
"Chunky and hearty soup. You can sub out the barley for quinoa and the turkey for chicken if you like."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (349.3 g)
- Calories 159.5
- Total Fat - 2.7 g
- Saturated Fat - 0.5 g
- Cholesterol - 33.4 mg
- Sodium - 1252 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 2.7 g
- Sugars - 7 g
- Protein - 19.3 g
- Calcium - 54.5 mg
- Iron - 1.6 mg
- Vitamin C - 16 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat olive oil in a large pot over medium-high heat.
Step 2
Add turkey cubes and cook until lightly browned. Reduce heat to medium.
Step 3
Add celery, carrots, onions and garlic. Cook and stir for 5 minutes.
Step 4
Stir in thyme sage and marjoram. Cook for 1 more minute.
Step 5
Add all remaining ingredients. Mix well.
Step 6
Bring soup to boil over high heat.
Step 7
Reduce heat to low. Cover and simmer for 30-35 minutes, until turkey and barley are tender.
Tips
No special items needed.
2 Reviews
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