Turkey-Barley Soup

6 Servings

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Turkey-Barley Soup Ingredients

6 c Turkey or chicken broth;	1 Bay leaf;
1 c Turkey; diced cooked	1 ts Dry thyme;
1 c Pearl barley;	1/4 ts Dried marjoram;
1 Onion; chopped	1/4 ts Ground black pepper;
2 Celery; stalks, chopped	2 tb Chop.fresh parsley (2ts.dry)
3 Carrots; sliced

Instructions for Turkey-Barley Soup

Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft. 1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg potassium, 18 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov. 93 Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: TurkeyCuisine: Uncategorized