Serve your family this rich barley soup made with turkey and vegetables – a hearty skillet dinner.
pound ground turkey breast
cup uncooked quick-cooking barley
cans (14 1/2 ounces each) ready-to-serve beef broth
can (14 1/2 ounces) diced tomatoes, undrained
jar (23 to 24 ounces) pepper steak or cacciatore sauce
cups frozen sweet peas, potatoes and carrots (from 16-ounce bag)
Cook turkey in Dutch oven over medium heat, stirring occasionally, until no longer pink; drain.
Stir in barley, broth, tomatoes and pepper steak sauce. Heat to boiling, stirring occasionally; reduce heat to low. Cover and simmer 15 minutes.
Stir in frozen vegetables. Cover and simmer about 10 minutes or until barley is tender.
You also can use leftover cooked turkey or chicken in this soup. Just add the turkey with the frozen vegetables.
Using quick-cooking barley really saves time, taking 10 to 12 minutes to cook, versus 45 to 50 minutes for regular barley.
One cup of cooked barley provides the same amount of protein as an 8-ounce glass of milk.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:2 Starch; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.