Leftover Turkey Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Turkey breast meat, 16 ounce(s)Barley, pearled, cooked, 4 cupYellow Sweet Corn, Canned, 1 can (12 - 14 oz)Peas, canned, 1 can (12 -14 oz)carrots, canned, 1 can (12 -14 oz)Vegetable Broth, 8 cup
The turkey should already be cooked (usually leftovers) so cube that up into bite size pieces.
Cook the barley and measure out what you need for the soup. Barley freezes nicely if you want to save the rest of the box for a future meal.
Open and drain all the cans.
Put the broth in a large pan, add all the ingredients and cook over medium heat for about 20 minutes.
Serving Size: I divide this equally into 8 separate containers after it is made
Number of Servings: 8
Recipe submitted by SparkPeople user CLMANCHESTER.
Cook the barley and measure out what you need for the soup. Barley freezes nicely if you want to save the rest of the box for a future meal.
Open and drain all the cans.
Put the broth in a large pan, add all the ingredients and cook over medium heat for about 20 minutes.
Serving Size: I divide this equally into 8 separate containers after it is made
Number of Servings: 8
Recipe submitted by SparkPeople user CLMANCHESTER.
Nutritional Info Amount Per Serving
- Calories: 234.2
- Total Fat: 1.7 g
- Cholesterol: 24.4 mg
- Sodium: 1,791.0 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 6.7 g
- Protein: 13.9 g
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