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Tomato Turkey Soup

 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, Kansas
14 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.
Nutritional 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,

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Tomato Turkey Soup (continued)

Nutritional Facts: 1/2 meat.