Turkey Barley Soup

1 tbsp olive oil
2 leeks, white and light green only, sliced
2 cloves of garlic, minced
2 stalks of celery, sliced
3 cups low sodium chicken stock
3 cups water
1 lb skinless, bone in turkey breast
1/3 cup pearl barley
2 carrots, scraped and sliced
1 tbsp chopped fresh thyme
1 tsp Worcestershire sauce
1 can (19 oz) tomatoes, chopped
2 small zucchini, sliced
2 tbsp fresh Italian parsley
Sea salt and pepper to taste

In a large saucepan, heat oil over medium heat. Add leeks, garlic and celery, saute for 4 minutes. Add stock and water, turkey breast, barley, carrots, thyme, and Worcestershire sauce; bring to a boil. Reduce heat, cover and simmer for 45 minutes, stirring occasionally. Remove turkey breast from the saucepan and place on a cutting board. When cool enough to handle, remove turkey meat from the bones and discard the bones; dice turkey and return to the saucepan. Add tomatoes with juice, zucchini and parsley; simmer for 5 minutes until heated and barley is tender. Season with salt and pepper. Makes 8 - 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MIBRETT.