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Barley Grain Vegetable and Turkey Soup

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Barley Grain Vegetable and Turkey Soup
487
calories
Calories
0
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easy
Difficulty
20 min.
Preparation
 • Ready in 1 hr 35 min.
Ready in
Nutritions
Fat7.82 g
Saturated Fat Acids1.72 g
Protein79.08 g
Roughage4.7 g
Sugar added0 g
Calorie487
1 serving contains
Calories487
Protein/g79.08
Fat/g7.82
Saturated fatty acids/g1.72
Carbohydrates/g23.46
Added sugar/g0
Roughage/g4.7
Cholesterol/mg199.58
Vitamin A/mg529.74
Vitamin D/μg0.75
Vitamin E/mg1.19
Vitamin B₁/mg0.2
Vitamin B₂/mg0.6
Niacin/mg43.12
Vitamin B₆/mg2.23
Folate/μg60.01
Pantothenic acid/mg2.45
Biotin/μg3.12
Vitamin B₁₂/μg0.97
Vitamin C/mg24.53
Potassium/mg1,172.1
Calcium/mg69.14
Magnesium/mg110.64
Iron/mg3.12
Iodine/μg0.5
Zinc/mg4.75

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 6 servings
1 tablespoon
1
onion (peeled and chopped)
2
carrots (peeled and sliced)
2 ribs
Celery (rinsed and sliced)
2 cups
1 teaspoon
dried thyme
8 cups
turkey breasts (or chicken broth)
2 tablespoons
½ cup
2 teaspoons
1 teaspoon
1 teaspoon
freshly ground Black pepper
2 cups
diced tomatoes
2
potatoes (peeled and roughly chopped)
2 cups
canned Green beans (drained)
2 cups
chopped, cooked Turkey meat (bones removed)
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Preparation steps

Step 1/4
In a large skillet, heat oil over medium-high heat and saute onions, carrots, celery and mushrooms; add thyme and continue to saute until softened, about 6 to 8 minutes.
Step 2/4
Pour turkey stock into a large pot and whisk in the tomato paste; stir in sauteed onion mixture.
Step 3/4
Stir in barley, vinegar, salt and pepper. Increase heat to high, when soup comes to a boil, reduce heat and simmer, covered, for about 45 minutes. Add tomatoes, potatoes and green beans, cover and continue cooking for an additional 15 minutes or until barley is tender.
Step 4/4
Stir in chopped turkey and continue to simmer just until the turkey is heated through. Ladle into bowls and serve.

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