Turkey-barley Soupcrockpot, diabetic, soups/stews, vegetables 6 cup turkey or chicken broth 1 cup turkey; diced cooked 1 cup pearl barley 1 onion; chopped 2 celery; stalks, chopped 3 carrots; sliced 1 bay leaf 1 teaspoon dry thyme 1/4 teaspoon dried marjoram 1/4 teaspoon ground black pepper 2 tablespoon 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. |
