4 cups fat-free turkey or chicken broth
2 cups cooked turkey, cut into 1-inch chunks
1 can (14 oz.) tomatoes, undrained
1 medium zucchini, cut into 1/2 inch slices
1 medium carrot, cut into 1/2 inch slices
1 stalk celery, cut into 1/2 inch slices
1 onion, sliced or in chunks
1 cup green beans, fresh frozen
2 tablespoons pearl barley
1 tablespoon parsley flakes (if using fresh, triple the amount)
1 clove of garlic, small
1 teaspoon pepper
1/2 teaspoon dried oregano (if using fresh, triple the amount)
1/4 teaspoon salt
1 cup broccoli florets, fresh or frozen
1/2 cup peas, fresh or frozen
1 cup corn, fresh or frozen

In a 5-quart saucepan or pot, combine broth, tomatoes, zucchini, carrot, celery, onion, green beans, barley, parsley, garlic, pepper, oregano and salt. Bring to a boil; cover and reduce heat to simmer and cook 20 minutes. Add turkey, broccoli, peas and corn. Cook additional five minutes.

Alternative Cooking Method:
Place all ingredients in a crock-pot and cook on low for approximate 6-8 hours.

Nutrient Content Per Serving:
181 calories; 18 g protein; 2.5 g fat; 23 g carbohydrate; 29 mg cholesterol; 655 mg sodium.

Recipe and photo source: National Turkey Federation