Ingredients
2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth4 cups cubed cooked turkey2 medium carrots, halved and thinly sliced1 large potato, peeled and cubed2 cups frozen cut green beans1 medium green pepper, chopped1 celery rib, chopped3 garlic cloves, minced1/2 cup uncooked medium pearl barley2 bay leaves1 teaspoon dried thyme1 teaspoon rubbed sage1/2 teaspoon salt
Preparation
In a Dutch oven, combine all the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until barley and vegetables are tender. Discard bay leaves.
May be frozen for up to 3 months.
