Turkey Barley and Veggie Soup

Name: Turkey Barley and Veggie Soup Recipe
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 20
Ingredients: about 3 liters turkey broth (boil the bones strain skim off fat); 4 carrots sliced; about 1 cup chopped celery; 1 1/2 onion diced; 3 cloves garlic pressed or sliced; 1/2 tsp pepper; 1 tbsp worcestershire sauce; 1 tbsp Better than Boullion vegetable base; 1/2 bag pearl barley; 4 cups shredded or cubed cooked turkey; 3 medium summer squash (like zucchini) sliced

(1)

Minutes to Prepare: 60
Minutes to Cook: 45

Number of Servings: 20

Ingredients

about 3 liters turkey broth (boil the bones, strain, skim off fat)4 carrots, slicedabout 1 cup chopped celery1 1/2 onion, diced3 cloves garlic, pressed or sliced1/2 tsp pepper1 tbsp worcestershire sauce1 tbsp Better than Boullion vegetable base1/2 bag pearl barley4 cups shredded or cubed cooked turkey3 medium summer squash (like zucchini) sliced

Directions

Combine all ingredients in a large soup pot. Bring to a slow boil and cook uncovered about 45 minutes until barley and carrots are tender. Makes around 20 servings, depending how much broth you get from the turkey bones.

Number of Servings: 20

Recipe submitted by SparkPeople user STAREVE.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 103.1
Total Fat: 0.5 g
Cholesterol: 24.1 mg
Sodium: 216.6 mg
Total Carbs: 11.7 g
Dietary Fiber: 2.3 g
Protein: 12.0 g

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Member Reviews

BURNINGTHYME101
Taste great! Any low calorie / pointless veggie can be used too. Good to have on hand, freezes well. - 1/16/14