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Hearty Turkey Barley Soup
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-
Prep
5
min
-
Total
40
min
-
Servings
6
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Ingredients
-
1
pound ground turkey breast
-
2/3
cup uncooked quick-cooking barley
-
2
cans (14 1/2 ounces each) ready-to-serve beef broth
-
1
can (14 1/2 ounces) diced tomatoes, undrained
-
1
jar (23 to 24 ounces) pepper steak or cacciatore sauce
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2
cups frozen sweet peas, potatoes and carrots (from 16-ounce bag)
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Steps
-
1
Cook turkey in Dutch oven over medium heat, stirring occasionally, until no longer pink; drain.
-
2
Stir in barley, broth, tomatoes and pepper steak sauce. Heat to boiling, stirring occasionally; reduce heat to low. Cover and simmer 15 minutes.
-
3
Stir in frozen vegetables. Cover and simmer about 10 minutes or until barley is tender.
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-
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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 245
- Calories from Fat
- 45
- Total Fat
- 5g
- Cholesterol
- 50mg
- Sodium
- 1150mg
- Total Carbohydrate
- 34g
- Protein
- 23g
Exchanges:
2 Starch; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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