This turkey barley soup is a great way to use up leftover turkey and get a comforting bowl of soup all in one easy recipe.
Sauté the vegetables. Heat the olive oil in a large pot over medium heat (we use a 6 quart dutch oven). Add the carrots, onions, and celery. Cook for 5 minutes. Stir occasionally.
Add the garlic and spices. Next, add the minced garlic, Italian seasoning, and black pepper. Cook for 1 minute while stirring.
Add the turkey and broth. Add in the turkey and the broth. Raise the heat and bring the broth to a simmer. Then, lower the heat to medium-low, cover and cook for 15 minutes, stirring occasionally.
Add the barley and finish. Add the quick cook barley. Raise the heat, bring the soup to a simmer. Then, lower the heat, cover and simmer for 12-15 minutes or until the barley is tender. Stir occasionally.
Taste, serve, and garnish. Taste the soup and add salt if needed. Garnish with fresh chopped parsley and serve with a couple of lime wedges and slices of crusty bread on the side, if desired.