TURKEY BARLEY TOMATO SOUP

Turkey Barley Tomato Soup image

This low-calorie soup is so quick to prepare and tastes so good. It's a real stomach-filler and warms us up on cold winter days. -Denise Kilgore of Lino Lakes, Minnesota

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 275 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 923mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 6g fiber), Protein 18g protein.