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Turkey and Vegetable Barley Soup

Using ingredients on hand, I stirred up this turkey and veggie-packed soup. If you have them, corn, beans and celery are great here, too. —Lisa Wiger, St. Michael, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (2 quarts)

Ingredients

  • 1 tablespoon canola oil
  • 5 medium carrots, chopped
  • 1 medium onion, chopped
  • 2/3 cup quick-cooking barley
  • 6 cups reduced-sodium chicken broth
  • 2 cups cubed cooked turkey breast
  • 2 cups fresh baby spinach
  • 1/2 teaspoon pepper

Directions

  • In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender, 4-5 minutes.
  • Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender, 10-15 minutes. Stir in turkey, spinach and pepper; heat through.
Nutrition Facts
1-1/3 cups: 208 calories, 4g fat (1g saturated fat), 37mg cholesterol, 662mg sodium, 23g carbohydrate (4g sugars, 6g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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