Turkey-Barley-Tomato Soup

Ingredients

• 1 lb lean ground turkey or ground beef
• 3/4 cup fresh baby carrot, cut in half lengthwise
• 1/2 cup onion, chopped
• 1/2 cup celery, sliced
• 1 garlic clove, minced
• taco seasoning mix (I use 7 tsp. of recipe # 166030)
• 3 1/2 cups water or broth
• 1 (28 ounce) can peeled tomatoes, undrained, cut up
• 3/4 cup uncooked quick-cooking barley
• 1/2 teaspoon chopped fresh oregano

Directions

1. 1

   Spray Dutch oven (or pot) with nonstick cooking spray or oil. Add ground turkey, carrots, onion, celery, garlic, and 1 Tbls of the taco seasoning mix; cook over medium heat for 10-12 minutes or until turkey is no longer pink and vegetables are tender, stirring frequently.

2. 2

   Stir in water or broth, tomatoes, and remaining taco seasoning mix. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.

3. 3

   Add barley; simmer an additional 15 minutes or until barley is tender.

4. 4

   Stir in oregano and serve with crusty Italian bread.