Tomato Turkey Soup

By dashy_65

Ingredients

• 6 cups chicken or turkey broth
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1/3 cup quick-cooking barley
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cups cubed cooked turkey
• 1-1/2 cups sliced carrots
• 1-1/2 cups sliced celery
• 1 medium onion, chopped
• 1 cup chopped green pepper
• 1 package (10 ounces) frozen chopped okra

Preparation

Step 1

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender. Yield: 14 servings.

85 cal, 714mg sodium, 11g carb, 2g fat, 3g fiber

Note: try omitting salt or try 1/2 t.