Try this Turkey Barley Soup recipe, or contribute your own.
Suggest a better descriptionBROTH: In stockpot, combine onion, carrots, bay leaf, peppercorns, parsley, turkey carcass, water, chicken stock and tomatoes; bring to boil. Reduce heat and simmer for 2 1/2 hours. Strain. In clean stockpot, combine strained turkey broth, carrots, celery and pearl barley; simmer for 30 minutes or until barley and vegetables are tender. Add turkey and corn; cook for 1 minute or until heated through. Season with salt and pepper to taste. Ladle into bowls; garnish with parsley. Makes 6 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: The Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin"
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 416 | ||
Calories from Fat: 145 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 22 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 161.3mg | 50 % | |
Sodium 160.2mg | 6 % | |
Potassium 675.7mg | 18 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 18.9g | ||
Protein 42.8g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 416
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