Tomato Turkey Soup
During winter, we often have this hearty soup along with a salad at our senior citizen's center. It's always well received.—Judy Lloyd, Alta Vista, Kansas14 ServingsPrep: 10 min. Cook: 1-3/4 hours
Ingredients
- 6 cups chicken or turkey broth
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1/3 cup quick-cooking barley
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 2 cups cubed cooked turkey
- 1-1/2 cups sliced carrots
- 1-1/2 cups sliced celery
- 1 medium onion, chopped
- 1 cup chopped green pepper
- 1 package (10 ounces) frozen chopped okra
Directions
- In a large saucepan, combine the first nine ingredients. Bring to a
- boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and
- vegetables. Cover and simmer 50 minutes longer or until vegetables
- are tender. Yield: 14 servings.
Nutrition Facts: One serving(1 cup) equals 85 calories, 714 mg sodium, 14 mg cholesterol, 11 gm carbohydrate, 5 gm protein, 2 gm fat, 3 gm fiber. Diabetic exchanges: 1 vegetable, 1/2 starch,