Turkey Barley and Veggie Soup
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Turkey Barley and Veggie Soup calories by ingredient
Number of Servings: 20
Ingredients
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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
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.
Number of Servings: 20
Recipe submitted by SparkPeople user STAREVE.
Member Ratings For This Recipe
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