Turkey and vegetable soup with barley
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Turkey and vegetable soup with barley calories by ingredient
Number of Servings: 8
Ingredients
-
3 cups turkey leftovers mixed dark ,white meat cubed
1 cup chopped tomato (pomi brand)
1 lg sweet onion chopped
5 garlic cloves ,whole
2 carrots diced
1cup cabbage chopped
1 parsnip chopped
1 stalk of celery chopped
1 bell pepper diced
4 envelopes of herb ox bulion
7 cups water
1/4 cup barley
2 cups california blend veggies.
1Tbsp parsley chopped
1Tbsp italian herbs.
salt and pepper to taste (I used 1tsp of each)
1 Tsp paprika
1Tsp garam masala, optional
Directions
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