Here is a recipe that my family enjoys. I am involved with a diet study for breast cancer research. Every month they send me new recipes and this one has become a family favourite. For a while I was vegan and now that I am back to eating poultry and some fish, I am enjoying some of the old recipes from the study group. I thought you might like to try this one. If you are at all interested, I will post more of them. Enjoy!
Turkey Barley Soup
- 4 medium Stalks celery, chopped
- 2 medium carrots, chopped
- 1 large onion, chopped
- 1 can (10oz/284ml) chicken broth plus*
- 3 cans (30oz) water
- 1 can (28oz/796ml) tomatoes, chopped
- 2/3 cup pearl barley
- 2 tsp dried marjoram
- 1 tsp ground thyme
- 1 tsp ground sage
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups diced cooked turkey or chicken
- 1/4 cup chopped fresh parsley (optional)
Method:
In large soup pot, combine celery, carrots, onion, chicken broth, water, tomatoes, barley, marjoram, thyme, sage, salt and pepper. Bring to boil over high heat. Reduce heat, cover and simmer for 30 minutes.
Add turkey and continue cooking for 5 minutes or until barley is tender. Just before serving, stir in parsley.
* Often I substitute the canned broth with home made turkey broth.
Yield: 4 servings
Nutrient analysis per serving:
Calories 380
Protein 30g
Fat 7g
Carbohydrate 51g
1 serving = 2 ounces protein
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Turkey Barley Soup
