Turkey and vegetable soup with barley

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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
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Number of Servings: 8


    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


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

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