Another belly warming soup and heart healthy, too!
1 Tbsp olive oil
2-4 cups cooked turkey breast (Great recipe for leftover slow cooker wild turkey!)
1 ½ large onion, chopped
2-3 cloves minced garlic
1 carrot, diced
2 stalks celery, chopped
6 cups no sodium chicken broth (if you don’t have no sodium broth at your grocer, you can use 2 no-sodium chicken bullion with 6 cups water)
1 can whole, unsalted tomatoes (I used one gallon bag of our frozen garden tomatoes)
¾ cup pearl barley
fresh ground black pepper
1 Tbsp dried oregano
1 Tbsp dried thyme
2 bay leaves
½ package frozen kale
Heat the olive oil in a stock pot or Dutch oven, and cook the onion, garlic, celery, and carrot until softened, about 3-5 minutes. Add the turkey, broth, tomatoes, barley. Season with the pepper, oregano, thyme, and bay leaves. Simmer covered for 30 minutes, until barley is tender. Stir in the kale and let simmer for another 10 minutes or so.
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