Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

• 1 tbsp olive oil
• 1 medium onion
• 2 medium carrots (diced, about 1 ½ cups)
• 2 celery stalks (diced)
• 8 oz. sliced mushrooms
• ½ cup quick cooking barley
• 4 cups low-sodium chicken broth
• 2 cups water
• 2 cups cooked turkey breast (shredded or diced)
• ½ tsp salt
• ½ tsp ground black pepper

Directions:

1. Add the olive oil to a soup pot over medium-high heat.
2. Add the onion, carrots, celery, and mushrooms to the pot. Sauté for 8 to 10 minutes, or until the onions start to turn clear.
3. Add the barley, broth, and water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the turkey. Season with the salt and pepper. Cook until the turkey is heated, then serve.

Source: The Diabetes Cookbook. Recipe Credit: Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough. https://www.diabetesfoodhub.org/recipes/diabetes-turkey-barley-soup.html

Photo Credit: Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston.