Turkey Barley Tomato Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This low-calorie soup is so quick to prepare and tastes so good. It's a real stomach-filler and warms us up on cold winter days. -Denise Kilgore of Lino Lakes, Minnesota Ingredients:
1 pound lean ground turkey |
3/4 cup sliced or baby carrots |
1 medium onion, chopped |
1 celery rib, chopped |
1 garlic clove, minced |
1 envelope reduced-sodium taco seasoning, divided |
3-1/2 cups water |
1 can (28 ounces) italian diced tomatoes, undrained |
3/4 cup quick-cooking barley |
1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano |
Directions:
1. In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and 1 tablespoon taco seasoning over medium heat until meat is no longer pink. Stir in the water, tomatoes and remaining taco seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add barley; cover and simmer for 15-20 minutes longer or until barley is tender. Stir in oregano. Yield: 6 servings.
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