Turkey-barley Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Turkey or chicken broth,
1 cup: Diced cooked turkey,
1 cup: Pearl barley,
1: Onion, chopped
2: Celery stalks, chopped
3: Carrots, sliced
1: Bay leaf,
1 tsp: Dry thyme,
1/4 tsp: Dried marjoram,
1/4 tsp: Ground black pepper,
2 tbsp: Chop.fresh parsley, 2ts.dry
Directions:
Combine all the ingredients in soup pot or slow cooker. Cook over low
heat in the slow cooker for 6 hours or simmer on the stove for 1
hour, or until the carrots are tender and the barley is soft.
1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable
exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg
sodium, 320 mg potassium,
18 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov. 93
Long-grain rice has slightly less carbohydrates and calories per cup
than barley if you wish to substitute.
Source from luhu.jp
heat in the slow cooker for 6 hours or simmer on the stove for 1
hour, or until the carrots are tender and the barley is soft.
1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable
exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg
sodium, 320 mg potassium,
18 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov. 93
Long-grain rice has slightly less carbohydrates and calories per cup
than barley if you wish to substitute.
Source from luhu.jp
Tags
Soups