Turkey-barley Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Crockpot, Diabetic, Soups/stews, Vegetables | 6 | Servings | |
INGREDIENTS
| 6 | c | Turkey or chicken broth |
| 1 | c | Turkey, diced cooked |
| 1 | c | Pearl barley |
| 1 | Onion, chopped | |
| 2 | Celery, stalks chopped | |
| 3 | Carrots, sliced | |
| 1 | Bay leaf | |
| 1 | t | Dry thyme |
| 1/4 | t | Dried marjoram |
| 1/4 | t | Ground black pepper |
| 2 | T | Chop.fresh parsley, 2ts.dry |
INSTRUCTIONS
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. 1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg potassium, 18 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov. 93 Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 43.9mg
Potassium: 295mg
Carbohydrates: 32.4g
Fiber: 7g
Sugar: 3.3g
Protein: 4g