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
Turkey and Vegetable Barley Soup
Turkey and Vegetable Barley Soup
Prep Time
10 min
Cook Time
20 min
Yield
6 servings (2 quarts)
Ingredients
- 1 tablespoon canola oil
- 5 medium carrots, chopped
- 1 medium onion, chopped
- 2/3 cup quick-cooking barley
- 6 cups reduced-sodium chicken broth
- 2 cups cubed cooked turkey breast
- 2 cups fresh baby spinach
- 1/2 teaspoon pepper
Directions
- 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.
- 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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