| | Directions | | In a large pan, cook turkey and onion over medium heat until meat is no longer pink. Stir in tomatoes, broth, water, carrots, celery and spices. Bring to a boil, cover, reduce heat and simmer about 45 minutes. Stir in barley, cover and simmer another 10-12 minutes. |
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| Ingredients | | - |  | 1 1/2 pounds lean ground turkey |
| - | | 1 onion, chopped (medium) |
| - | | 1 can diced tomatoes, undrained (28 oz can) |
| - | | 2 cans chicken broth (14 1/2 ounce cans) |
| - | | 1 cup water |
| - | | 4 stalks celery, sliced |
| - | | 4 Carrots, Sliced (large) |
| - | | 1/4 teaspoon fresh ground pepper |
| - | | 1 teaspoon dried thyme |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 cup quick-cooking barley |
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