turkey tomatoe soup

Olive Oil, 2 tbsp ()
Water, tap, 3 cup (8 fl oz) )
Celery, raw, 4 stalk, medium (7-1/2" - 8" long) sliced 1/2 inch)
*Yellow Onion, 160 gram(s) (med to large )
*Diced Tomatoes - Sunflower Organic canned, 2 cup quart diced and unsalted)
*Pearl Barley, 0.333 cup ()
*Seasonings - Marjoram - Dried - ZeroCal/1-tsp., 1 serving (crumbled
*Dried Thyme Leaves, 1 tsp crumbled)
*Basil leaves, 1 tsp (crumbled)
*Black Pepper, 1 tbsp ())
*Parsley, Fresh, .25 cup (minced
4 medium carrots peeled and sliced 1/2 inch thick
*lean turkey cutlet, 12 oz (remove)

cut turkey into bite size pieces add enough water to keep turke yfrom sticking to pan cook 15 min
Add celery, onion, carrots tomatoes barley and spices. Add red pepper flakes if desired
Bring to boil over high heat. cover reduced heat to low and simmer til tender about 90 minutes
add oil after soup cools down

Number of Servings: 6

Recipe submitted by SparkPeople user TOPS2KOPSVILLE.