Turkey Vegetable Barley Soup Recipe

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Ingredients:

Serving

2 cans (1 49-1/2 oz, one 14-1/2 ounces) chicken broth
4 cups cubed cooked turkey
2 medium carrots, halved and thinly sliced
1 large potato, peeled and cubed
2 cups frozen cut green beans
1 medium green pepper, chopped
1 celery rib, chopped
3 garlic cloves, minced
1/2 cup uncooked medium pearl barley
2 bay leaves
1 tsp dried thyme
1 tsp rubbed sage
1/2 tsp salt

Directions:

In a Dutch oven, combine all the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until barley and vegetables are tender. Discard bay leaves.
May be frozen for up to 3 months. Yield: 10 servings (3 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	225.66 Kcal (945 kJ)
Calories from fat	61.53 Kcal
		% Daily Value*
Total Fat	6.84g	11%
Cholesterol	493.07mg	164%
Sodium	270.4mg	11%
Potassium	382.23mg	8%
Total Carbs	13.37g	4%
Sugars	1.87g	7%
Dietary Fiber	3.59g	14%
Protein	26.62g	53%
Vitamin C	12.5mg	21%
Vitamin A	5mg	166%
Iron	3.8mg	21%
Calcium	48.4mg	5%

Amount Per 100 g
Calories	124.39 Kcal (521 kJ)
Calories from fat	33.92 Kcal
		% Daily Value*
Total Fat	3.77g	11%
Cholesterol	271.8mg	164%
Sodium	149.05mg	11%
Potassium	210.7mg	8%
Total Carbs	7.37g	4%
Sugars	1.03g	7%
Dietary Fiber	1.98g	14%
Protein	14.67g	53%
Vitamin C	6.9mg	21%
Vitamin A	2.7mg	166%
Iron	2.1mg	21%
Calcium	26.7mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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