WW Points: 2
4 cups water
8 cups reduced-fat chicken broth
4 large onions — 1 quartered and 3 chopped
1 cup turnip — diced
1 cup celery — chopped
4 carrots — peeled and cut into thin strips
1/4 cup fresh parsley — chopped
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon black pepper — ground
1/4 cup pearl barley
14 ounces tomatoes, low sodium
16 ounces white beans, canned — rinsed and drained
1/2 pound turkey — cut into bite-sized pieces
In a large stockpot, combine the turkey bones, water, broth and quartered onion. Bring to a boil over high heat. Reduce heat, cover and simmer for 1 hour.
Strain the mixture, discarding the bones and onion. Chill the liquid in the refrigerator‚¬â€ overnight, if possible‚¬â€ and skim off the fat from the broth’s surface. Return the liquid to the stockpot.
Add the remaining ingredients to the broth mixture. Bring to a simmer and cook, covered, for about 1 hour.
Per Serving: 156 Calories; 2g Fat (8.8% calories from fat); 18g Protein; 25g Carbohydrate; 6g Dietary Fiber; 12mg Cholesterol; 467mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fat.