1
(28-oz.) can Italian-style plum tomatoes, undrained, cut up
3/4
cup uncooked quick-cooking barley
1/2
teaspoon chopped fresh oregano
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Steps
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
Stir in water, tomatoes and remaining taco seasoning mix. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.
3
Add barley; simmer an additional 15 minutes or until barley is tender, stirring occasionally. Stir in oregano.
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Barley adds nice texture to soup and soaks up the flavors of the other ingredients. Using the quick-cooking version shortens cooking time by more than half an hour.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
250
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
55mg
18%
Sodium
660mg
28%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
7g
Protein
19g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 Vegetable; 2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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