Turkey-Barley Soup

Servings: 6
Ingredients:

6 c  Turkey or chicken broth                  Bay leaf
1 c  Diced cooked turkey                 1 ts Dried thyme
1 c  Pearly barley                     1/4 ts Dried marjoram
Onion chopped                     1/4 ts Black pepper
2 x  Celery stalks chopped               2 tb Chopped parsley
3 x  Carrots sliced

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.

PER SERVING: calories - 181, carbohydrate - 30 g., protein - 11 g.,
fat - 2 g., sodium - 44 mg., potassium - 320 mg., cholesterol - 18 mg.
Exchanges = 1 Lean Meat, 1 Bread, 2 Vegetable.

FROM: The American Diabetes Association Holiday Cookbook by Betty
Wedman, M.S., R.D. copyright 1986

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