1 tablespoon olive oil1 pound ground turkey1/2 cup diced onion1/4 cup diced green bell pepper1 (48 fluid ounce) can chicken broth2 tablespoons dried tarragon3 carrots, peeled and thinly sliced5 small red potatoes, diced with peelsalt and pepper to taste3/4 cup quick-cooking barleyHeat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes. Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.
Amount Per Serving Calories: 271 | Total Fat: 6.9g | Cholesterol: 46mg Powered by ESHA Nutrient Database
Servings Per Recipe: 8
Amount Per Serving
Calories: 271
Total Fat: 6.9g
Cholesterol: 46mg
Sodium: 960mg
Total Carbs: 36.4g
Dietary Fiber: 5.7g
Protein: 16.7g
VIEW DETAILED NUTRITION
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