Appetizers / Soups / Salads

Turkey and vegetable soup with barley is for Lunch.

Turkey and vegetable soup with barley takes 10 minutes to prepare.

Turkey and vegetable soup with barley takes 60 minutes to cook.

Turkey and vegetable soup with barley makes 8 servings.

The ingredients for Turkey and vegetable soup with barley are:

3 cups turkey leftovers mixed dark ,white meat cubed
1 cup chopped tomato (pomi brand)
1 lg sweet onion chopped
5 garlic cloves ,whole
2 carrots diced
1cup cabbage chopped
1 parsnip chopped
1 stalk of celery chopped
1 bell pepper diced
4 envelopes of herb ox bulion
7 cups water
1/4 cup barley
2 cups california blend veggies.
1Tbsp parsley chopped
1Tbsp italian herbs.
salt and pepper to taste (I used 1tsp of each)
1 Tsp paprika
1Tsp garam masala, optional

Here is how you make Turkey and vegetable soup with barley:

dice meat, chop the onion,carrot,parsnip,celery,cabbage and bell pepper.In a large pot heat water to boiling add the envelopes with bulion,the chopped tomato mix ,let dissolve, then add all the other ingredients including the spices,and bring to s boil, reduce heat ,let simmer for about an hour (or less if veggies get done faster.)Serving Size:?8 serv. at 1.5 cups

The nutritional information for Turkey and vegetable soup with barley is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 170.3

• Total Fat: 3.9 g
• Cholesterol: 46.2 mg
• Sodium: 222.0 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 4.4 g
• Protein: 17.4 g