Tuesday, January 1, 2008

Turkey & Barley Vegetable Soup

1 lb uncooked ground turkey or chicken
2 cloves garlic, minced
2 T cooking oil
5 C water
1 14.5 oz can diced tomatoes, undrained
1 C vegetable juice or hot-style vegetable juice
1/3 C quick cooking barley
1/3 C dry split peas, rinsed and drained
2 t dried Italian seasoning, crushed
1 to 1 1/2 t salt
1/4 t ground black pepper
1 C sliced celery (2 stalks)
1 C sliced carrot (2 medium)

Step 1:
In a 3 quart saucepan cook ground turkey and garlic in hot oil about 5 minutes or until turkey is no longer pink. Drain off fat. Stir in water, undrained tomatoes, vegetable juice, barley, split peas, Italian seasoning, salt, and pepper. Bring to boiling, reduce heat. Simmer, covered for 30 minutes.

Step 2:
Stir in celery and carrot. Simmer, covered, about 30 minutes more until vegetables and barley are tender. To serve ladle soup into bowls. Makes 6 main-dish servings.

Per Serving: 256 cal., 11g total fat (2g sat. fat), 60mg chol., 21g carbo., 5 g fiber, 18 g protein.

recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Mereditch Corporation, Des Moines, IA

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