Serve your family this rich barley soup made with turkey and vegetables – a hearty skillet dinner.
Hearty Turkey Barley Soup
- Prep Time 5 min
- Total 40 min
- Servings 6
- Ingredients 6
Ingredients
- 1 pound ground turkey breast
- 2/3 cup uncooked quick-cooking barley
- 2 cans (14 1/2 ounces each) ready-to-serve beef broth
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 jar (23 to 24 ounces) pepper steak or cacciatore sauce
- 2 cups frozen sweet peas, potatoes and carrots (from 16-ounce bag)
Make With
Progresso Broth
Instructions
-
Step1Cook turkey in Dutch oven over medium heat, stirring occasionally, until no longer pink; drain.
-
Step2Stir in barley, broth, tomatoes and pepper steak sauce. Heat to boiling, stirring occasionally; reduce heat to low. Cover and simmer 15 minutes.
-
Step3Stir in frozen vegetables. Cover and simmer about 10 minutes or until barley is tender.
Nutrition
245
Calories
5g
Total Fat
23g
Protein
34g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 245
- Calories from Fat
- 45
- Total Fat
- 5g
- Saturated Fat
- 1g
- Cholesterol
- 50mg
- Sodium
- 1150mg
- Total Carbohydrate
- 34g
- Dietary Fiber
- 7g
- Protein
- 23g
% Daily Value*:
- Iron
- 16%
- 16%
Exchanges:
2 Starch; 2 Lean Meat;Tips from the Betty Crocker Kitchens
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