Turkey-Barley-Tomato Soup

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  • 20 min prep time
  • 60 min total time
  • 10 ingredients
  • 6 servings

Ingredients

1
lb. lean ground turkey or ground beef
3/4
cup fresh baby carrots, cut in half lengthwise
1/2
cup chopped onion
1/2
cup sliced celery
1
garlic clove, minced
1
(1.25-oz.) pkg. 40% less-sodium taco seasoning mix
3 1/2
cups water
1
(28-oz.) can Italian-style plum tomatoes, undrained, cut up
3/4
cup uncooked quick-cooking barley
1/2
teaspoon chopped fresh oregano

Directions

  1. 1 Spray Dutch oven with nonstick cooking spray. Add ground turkey, carrots, onion, celery, garlic and 1 tablespoon of the taco seasoning mix; cook over medium heat for 10 to 12 minutes or until turkey is no longer pink and vegetables are tender, stirring frequently.
  2. 2 Stir in water, tomatoes and remaining taco seasoning mix. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.
  3. 3 Add barley; simmer an additional 15 minutes or until barley is tender, stirring occasionally. Stir in oregano.

Notes

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Nutrition Information

Recipe Step Photos

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