Title: Turkey-Barley Soup Lf
Categories: Few ingredi, Lowfat, Poultry, Soups
Yield: 6 servings

1 lb Skinless turkey light meat;
-ground
2/3 c Pearl barley; see pantry
-note
3 1/4 c Fat-free beef broth
3 3/4 c No-salt-added whole
-tomatoes; chopped
Juice from canned tomatoes
Water; if needed
2 c Frozen mixed vegetables

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 7.5 cups; each 1.25 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:
http://www.cookbookpub.com/ (Collection of lowfat recipes from fund-raiser
cookbooks.) --Email from kitpath@earthlink.net

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 on Mar 01,
1999, converted by MM_Buster v2.0l.