Turkey Barley Tomato Soup |
| Ingredients
1 pound lean ground turkey (I used Jennie-O Turkey Store brand)
3/4 cup sliced carrots
1/2 cup chopped onion
1 celery rib, chopped
1 clove garlic, minced
1 envelope reduced-sodium taco seasoning, divided ( I used McCormick 30% less sodium Taco seasoning, 300 mg. sodium per serving)
3-1/2 cups water
2 cans (14.5 oz. each) no salted added tomatoes, chopped
1-1/2 cups cooked barley
1/2 tsp. minced fresh oregano or 1/8 tsp. dried oregano
Directions
*While preparing soup, cook barley according to package directions without added salt.
*In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and 1 tablespoon taco seasoning over medium heat until meat is no longer pink.
*Stir in the water, tomatoes, and remaining taco seasoning. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
*Add cooked barley, cover and simmer for 5 to 10 minutes until barley is heated. Stir in oregano.
Results
Makes 9 cups
Serving size: 1 cup
Calories per serving: 126
Carbohydrate: 15 grams
Fat: 1 gram
Sodium: 275 milligrams
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Alegent Health Heart & Vascular Institute
Heart Failure Program 572-3353
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