Directions:
- In a large skillet, heat oil and saute onions, carrots, celery and mushrooms; sprinkle thyme on veggies and continue to saute until softened, about 6 to 8 minutes.
- Pour turkey stock into a large pot (if you have less than 8 cups of stock, add water to make up difference) and whisk in the tomato paste; stir in sauteed veggies; turn heat to high.
- Stir in barley, vinegar, salt and pepper.
- When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender.
- Stir in turkey meat and continue to simmer just until soup is heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.17 Kcal (1998 kJ) | ||
| Calories from fat | 157.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.48g | 27% | |
|---|---|---|---|
| Cholesterol | 163.89mg | 55% | |
| Sodium | 2027.47mg | 84% | |
| Potassium | 979.44mg | 21% | |
| Total Carbs | 14.26g | 5% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 63.86g | 128% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 5.9mg | 33% | |
| Calcium | 69.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 131.97 Kcal (553 kJ) | ||
| Calories from fat | 43.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 27% | |
|---|---|---|---|
| Cholesterol | 45.33mg | 55% | |
| Sodium | 560.72mg | 84% | |
| Potassium | 270.87mg | 21% | |
| Total Carbs | 3.94g | 5% | |
| Sugars | 1.06g | 15% | |
| Dietary Fiber | 0.98g | 14% | |
| Protein | 17.66g | 128% | |
| Vitamin C | 2.4mg | 14% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.6mg | 33% | |
| Calcium | 19.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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