- rice, bouillon and seasonings; bring to a boil. Reduce heat; cover
- and simmer for 30 minutes or until rice and vegetables are tender.
- Yield: 22 servings (5-1/2 quarts).
Turkey Barley Soup: Prepare stock as directed. For soup, omit stewed tomatoes and rice. Bring stock to a boil; add 1 cup uncooked medium pearl barley. Reduce heat; cover and simmer for 30 minutes. Add remaining ingredients. Cook, uncovered, for 20-25 minutes or until barley and vegetables are tender.
Nutritional Facts: 1 cup equals 96 calories, 2 g fat (1 g saturated fat), 23 mg cholesterol, 522 mg sodium, 11 g carbohydrate, 2 g fiber, 9 g protein.