Ingredients
1
pound ground turkey breast
2/3
cup uncooked quick-cooking barley
2
cans (14 1/2 ounces each) ready-to-serve beef broth
1
can (14 1/2 ounces) diced tomatoes, undrained
1
jar (23 to 24 ounces) pepper steak or cacciatore sauce
2
cups frozen sweet peas, potatoes and carrots (from 16-ounce bag)
Preparation
Cook turkey in Dutch oven over medium heat, stirring occasionally, until no longer pink; drain.
Stir in barley, broth, tomatoes and pepper steak sauce. Heat to boiling, stirring occasionally; reduce heat to low. Cover and simmer 15 minutes.
Stir in frozen vegetables. Cover and simmer about 10 minutes or until barley is tender.
