Turkey-Barley Soup

6 c Turkey or chicken broth

1 c Diced cooked turkey

1 c Pearl barley

1 Onion, chopped

2 Celery stalks, chopped

3 Carrots, sliced

1 Bay leaf

1 ts Dry thyme

1/4 ts Dried marjoram

1/4 ts Ground black pepper

2 tb Chop.fresh parsley (2ts.dry)

Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft. 1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable exchanges 30

grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg potassium, 18 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov. 93 Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute.