Turkey Barley Tomato Soup
(modified from the Taste of Home Light & Tasty cookbook)
1 lb. lean ground turkey – $1.99
1 cup sliced or baby carrots – $.69
1 medium onion, chopped – $.45
3 celery rib, chopped – $.79
1 Tbsp. minced garlic – $.40
1 envelope chili seasoning, divided – $.29
3-1/2 cups water
1 can (28 oz) diced tomatoes, undrained – $.50
3/4 c. quick cooking barley or brown rice – $.75
1/2 tsp salt or to your taste $.15
Total Cost = $6.01
Cost Per Serving = $1.00
Prep Day: In a Dutch oven (or a slow cooker once meat is no longer pink), cook the turkey, carrots, onion, celery, garlic and 1 tablespoon chili seasoning over medium heat until meat is no longer pink. Stir in the water, tomatoes and remaining chili seasoning; bring to a boil. Reduce heat, cover and simmer for 20 minutes. Cool and freeze. Package up rice or barley and put in pantry for future use.
Serve Day: thaw. Add barley or rice; cover and simmer for 15-20 minutes.