Turkey and vegetable soup with barley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 cups turkey leftovers mixed dark ,white meat cubed1 cup chopped tomato (pomi brand)1 lg sweet onion chopped5 garlic cloves ,whole2 carrots diced1cup cabbage chopped1 parsnip chopped1 stalk of celery chopped1 bell pepper diced4 envelopes of herb ox bulion 7 cups water1/4 cup barley2 cups california blend veggies.1Tbsp parsley chopped1Tbsp italian herbs.salt and pepper to taste (I used 1tsp of each)1 Tsp paprika1Tsp garam masala, optional
dice meat, chop the onion,carrot,parsnip,celery,
cabbage and bell pepper.
In a large pot heat water to boiling add the envelopes with bulion,the chopped tomato mix ,let dissolve, then add all the other ingredients including the spices,and bring to s boil, reduce heat ,let simmer for about an hour (or less if veggies get done faster.)
Serving Size: 8 serv. at 1.5 cups
cabbage and bell pepper.
In a large pot heat water to boiling add the envelopes with bulion,the chopped tomato mix ,let dissolve, then add all the other ingredients including the spices,and bring to s boil, reduce heat ,let simmer for about an hour (or less if veggies get done faster.)
Serving Size: 8 serv. at 1.5 cups
Nutritional Info Amount Per Serving
- Calories: 170.3
- Total Fat: 3.9 g
- Cholesterol: 46.2 mg
- Sodium: 222.0 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 4.4 g
- Protein: 17.4 g
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