2 tsp. olive oil
1 lb. boneless skinless turkey breasts, cut into cubes (I used leftover turkey from Thanksgiving)
1 1/2 cups each chopped celery and peeled, chopped carrots
1 cup chopped onions
(I also added fresh, sliced mushrooms)
1 tsp. minced garlic
1 tsp. each dried thyme, dried sage and dried marjoram
4 cups reduced-sodium chicken broth
1 can (28 ounces) no-salt-added diced tomatoes, undrained
1/3 cup pearl barley (I used 1/2 cup quinoa)
1/4 cup minced fresh parsley
1/2 tsp. each salt and freshly ground black pepper
Heat olive oil in large pot over medium-high heat. Add turkey cubes and cook until lightly browned. Reduce heat to medium. Add celery, carrots, onions and garlic. Cook and stir for 5 more minutes. Stir in thyme, sage and marjoram. Cook for 1 more minute.
Add all remaining ingredients. Mix well. Bring soup to a boil over high heat. Reduce heat to low.
Cover and simmer for 30-35 minutes, until tureky and barley are tender. Serve hot.
This was such an easy soup to make and I was able to use up the rest of my leftover turkey. I served this with multi-grain saltine crackers.