Turkey and Vegetable Barley Soup

Soups

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.

Average Rating: 4.857142

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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

Instructions

1. 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.
2. 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.