Turkey Barley Tomato Soup - CHI Health, Nebraska (NE) - Southwest Iowa (IA)

Turkey Barley Tomato Soup


1 pound lean ground turkey or turkey tenderloins cubed
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


While preparing soup, cook barley according to package directions without added salt.

In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and one 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.

Nutrition Facts

Makes 9 cups
Serving size: 1 cup
Calories per serving: 126
Carbohydrate: 15 grams
Fiber: 2 grams
Fat: 1 gram
Saturated fat: 0
Trans fat: 0
Protein: 14 grams
Sodium: 252 milligrams