Try this Turkey Barley Soup recipe, or contribute your own.
Suggest a better descriptionPut turkey stock, celery, onion and thyme in large stock pot and bring to a boil. Reduce to simmer cover for about a half hour, or until celery is tender. Add shredded carrots and potato to pot cover and simmer another half hour, or until carrots are tender.
Add turkey and barley, bring to boil , then reduce for another 45 minutes until barley is tender.
Adjust seasoning, serve with chopped rosemary, sage and parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1673g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2904 | ||
Calories from Fat: 1674 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 186g | 248 % | |
Saturated Fat 53.1g | 265 % | |
Monounsaturated Fat 76.6g | ||
Polyunsanturated Fat 40.2g | ||
Cholesterol 920mg | 283 % | |
Sodium 1132.3mg | 39 % | |
Potassium 3685.9mg | 97 % | |
Total Carbohydrate 61g | 18 % | |
Dietary Fiber 15.7g | 63 % | |
Sugars, other 45.3g | ||
Protein 234.8g | 335 % | |
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: 2904
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