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Turkey Barley Soup

1 lb Skinless turkey light meat; ground
2/3 c Pearl barley; see pantry note
3 1/4 c Fat-free beef broth
3 3/4 c No-salt-added whole tomatoes; chopped
Juice from canned tomatoes
Water; if needed
2 c Frozen mixed vegetables

Cook ground turkey in Dutch oven over medium heat, stirring occasionally, until turkey is white; drain. (about 5 mins).

Stir in barley, broth, and tomatoes. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes.

Stir in frozen vegetables. cover and simmer about 10 minutes or until barley is tender. Makes about 7.5 cups; each 1.25 cup

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