2 teaspoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1/2 cup medium pearl barley
6 cups Turkey Broth or canned reduced-sodium chicken broth
2 medium carrots, diced
2 medium parsnips, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups (8 oz.) diced cooked turkey
1/3 cup chopped fresh dill
2 teaspoons lemon juice
1. Heat oil in heavy large pot or Dutch oven over medium heat until hot. Add onion; cook 2 to 3 minutes or until softened, stirring frequently.
2. Add garlic; cook and stir 30 seconds. Add barley; stir to coat. Add broth; bring to a boil. Reduce heat to low; skim off any froth. Cover; simmer 20 minutes.
3. Add carrots, parsnips, salt and pepper; cover and simmer 15 to 20 minutes or until barley and vegetables are just tender.
4. Add turkey; simmer an additional 3 to 4 minutes or until thoroughly heated. Add dill and lemon juice. Serve hot.
8 (1-cup) servings
PER SERVING: 185 calories, 4.5 g total fat (1 g saturated fat), 15.5 g protein, 20 g carbohydrate, 30 mg cholesterol, 545 mg sodium, 4 g fiber