Turkey-barley soup lf

6 servings

Ingredients

Quantity Ingredient
1 pounds Skinless turkey light meat; ground
⅔ cup Pearl barley; see pantry note
3¼ cup Fat-free beef broth
3¾ cup No-salt-added whole tomatoes; chopped
Juice from canned tomatoes
Water; if needed
2 cups Frozen mixed vegetables

Directions

1. Cook ground turkey in Dutch oven over medium heat, stirring occasionally, until turkey is white; drain. (about 5 mins).

2. Stir in barley, broth, and tomatoes. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes.

3. Stir in frozen vegetables. cover and simmer about 10 minutes or until barley is tender. Makes about 7½ cups; each 1¼ cup 282 cals with 23% cff (7g fat).

~- "Make Mine Low Fat-- And Tasty, Too!" (1995) Cookbook Publishers, Inc.; 10800 Lakeview Avenue or P.O. Box 15920; Lenexa, KS 66285-5920: (Collection of lowfat recipes from fund-raiser cookbooks.) --Email from kitpath@...

PANTRY NOTE: Pearl barley is a refined grain like white rice or corn grits.

Both medium-cooking (35-40 mins) barley and quick barley (20 mins) are available.

Recipe by: "Make Mine Low Fat-- And Tasty, Too!" Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 01, 1999, converted by MM_Buster v2.0l.

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