Title: Turkey-Barley Soup
Categories: Soup
Yield: 6 Servings

6	c	Turkey or chicken broth
1	c	Diced cooked turkey
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.

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