Turkey and Vegetable Barley Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (2 quarts).
Using ingredients on hand, I stirred up this turkey and veggie-packed soup. If you have them, corn, beans and celery are great here, too. —Lisa Wiger, St. Michael, Minnesota
Ingredients
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1 tablespoon canola oil
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5 medium carrots, chopped
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1 medium onion, chopped
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2/3 cup quick-cooking barley
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6 cups reduced-sodium chicken broth
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2 cups cubed cooked turkey breast
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2 cups fresh baby spinach
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1/2 teaspoon pepper
Directions
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1.
In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender, 4-5 minutes.
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2.
Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender, 10-15 minutes. Stir in turkey, spinach and pepper; heat through.
Nutrition Facts
1-1/3 cups: 208 calories, 4g fat (1g saturated fat), 37mg cholesterol, 662mg sodium, 23g carbohydrate (4g sugars, 6g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
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