Turkey Barley Tomato Soup Recipe

Turkey Barley Tomato Soup Recipe photo by Taste of Home

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This low-calorie soup is so quick to prepare and tastes so good. It's a real stomach-filler and warms us up on cold winter days. -Denise Kilgore of Lino Lakes, Minnesota

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Turkey Barley Tomato Soup Recipe

Prep: 15 min. Cook: 40 min.

Yield: 6 Servings

15 40 55

Ingredients

1 pound lean ground turkey
3/4 cup sliced or baby carrots
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 envelope reduced-sodium taco seasoning, divided
3-1/2 cups water
1 can (28 ounces) Italian diced tomatoes, undrained
3/4 cup quick-cooking barley
1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano

Directions

In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and 1 tablespoon taco seasoning over medium heat until meat is no longer pink. Stir in the water, tomatoes and remaining taco seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add barley; cover and simmer for 15-20 minutes longer or until barley is tender. Stir in oregano. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 275 calories, 7 g fat (2 g saturated fat), 60 mg cholesterol, 923 mg sodium, 36 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

Originally published as Turkey Barley Tomato Soup in Light & Tasty December/January 2004, p27