Turkey-Barley Soup from Healthy Diabetic Recipes

Turkey-Barley Soup Recipe

Recipe Ingredients:

6 cup Turkey or chicken broth
1 cup Turkey, diced cooked
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)

Recipe Instructions:

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.

Servings: 6

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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