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Leftover Turkey Barley Soup

 
Leftover Turkey Barley Soup
108

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.

Yield

8

servings

Prep

15

min

Cook

6

hrs

Ready

8

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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.

 

* not incl. in nutrient facts

Reviews

almost 3 years

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.

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Comments

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?

 

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