Recipe: Turkey-Barley Soup (using cooked turkey, crock pot or stove, ADA recipe, 1980's)

TURKEY-BARLEY SOUP

6 cups turkey or chicken broth
1 cup diced cooked turkey
1 cup pearl barley, uncooked*
1 onion, chopped
2 celery stalks, chopped
3 carrots, sliced
1 bay leaf
1 tsp dry thyme
1/4 tsp dried marjoram
1/4 tsp ground black pepper
2 tbsp chopped fresh parsley (or 2 tsp. dry parsley flakes)

Combine all the ingredients in soup pot or slow cooker.

Cover crock pot and cook on LOW for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.

Makes 6 servings

1/6 recipe = 1 lean meat, 1 bread, 2 vegetable exchanges

Per serving: 181 calories, 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg potassium, 18 mg cholesterol.

*Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute.

From: Cookie, NH - 09-03-97
Source: American Diabetes Association Holiday Cookbook by Betty Wedman, 1986