Turkey Barley Tomato Soup

By dashy_65

Ingredients

• 1 pound lean ground turkey
• 3/4 cup sliced or baby carrots
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 1 envelope reduced-sodium taco seasoning, divided
• 3-1/2 cups water
• 1 can (28 ounces) Italian diced tomatoes, undrained
• 3/4 cup quick-cooking barley
• 1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano

Preparation

Step 1

In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and 1 tablespoon taco seasoning over medium heat until meat is no longer pink. Stir in the water, tomatoes and remaining taco seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add barley; cover and simmer for 15-20 minutes longer or until barley is tender. Stir in oregano. Yield: 6 servings.

275 cal, 7g fat, 923mg sodium, 36g carb, 6g fiber