Turkey Barley Tomato Soup

Name: Turkey Barley Tomato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

1-1/2 cups: 275 calories, 7g fat (2g saturated fat), 60mg cholesterol, 923mg sodium, 36g carbohydrate (0 sugars, 6g fiber), 18g protein.

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

Reviews

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Average Rating:

misspooches

Apr 7, 2012

Excellent and fast!
juliesgirls

Aug 20, 2011

Everyone loved the recipe. Used it for a church potluck and shared the recipe with everyone there.
Nancy Wilt

Nov 8, 2010

This recipe was a hit with the whole family. It is hearty and super easy to make.