Leftover Turkey Barley Soup
632
Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.
Ingredients
| 6 | cups |
turkey broth
or chicken broth |
* |
| 1 | cup |
turkey
cooked, diced |
* |
| 1 | cup |
pearl barley
|
|
| 1 |
onions
chopped |
||
| 2 |
celery stalks
|
||
| 3 |
carrots
sliced |
||
| 1 |
bay leaves
|
* | |
| 1 | teaspoon |
thyme
dried |
* |
| ¼ | teaspoon |
marjoram
dried |
* |
| ¼ | teaspoon |
black pepper
ground |
* |
| 2 | tablespoons |
parsley leaves
fresh, (2ts.dry) |
Directions
Combine all the ingredients in soup pot or slow cooker.
Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.
Nutrition Facts
Serving Size 72g (2.5 oz)Amount per Serving
Calories 1393% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 36mg
2%
Total Carbohydrate
10g
10%
Dietary Fiber 7g
27%
Sugars g
Protein
8g
Vitamin A 106%
•
Vitamin C 8%
Calcium 3%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
