Title: Turkey-Barley Soup
Categories: Diabetic, Soups/stews, Vegetables, Crockpot
Yield: 6 Servings

6 c Turkey or chicken broth;
1 c Turkey; diced cooked
1 c Pearl barley;
1 Onion; chopped
2 Celery; stalks, chopped
3 Carrots; sliced
1 Bay leaf;
1 ts Dry thyme;
1/4 ts Dried marjoram;
1/4 ts Ground black pepper;
2 tb Chop.fresh parsley (2ts.dry)

Combine all the ingredients in soup pot or slow cooker. Cook over
low heat in the slow cooker for 6 hours or simmer on the stove for 1
hour, or until the carrots are tender and the barley is soft.

1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable
exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg
sodium, 320 mg potassium, 18 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov. 93

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip