Turkey and Barley Soup

Serves 6

• 3 tbsp olive oil

• 1 onion, chopped

• 3 carrots, peeled and chopped

• 3 celery stalks, chopped

• 1/2 fennel bulb, chopped

• 7 C turkey or chicken stock

• 3/4 C uncooked pearl barley

• 1 lb cooked turkey, shredded or cubed

• Sea salt

• Black pepper

• 3 tbsp Italian parsley

Instructions

Place the onion, carrot, celery, fennel, and olive oil in a medium pot over medium heat. Season with sea salt and black pepper and cook until the onions are translucent and the veggies begin to soften a bit, around 8 minutes.

Add the barley and stock. Bring to a boil, then reduce heat to a simmer. Cook for 30 minutes. Then, add the turkey and cook for another 20 minutes. Add the fresh parsley. Taste and season with sea salt and black pepper.