🍴 Turkey Barley Soup

• 1 onion, diced
• 4-5 stalks celery, sliced
• 1 Tbsp oil
• 2 1/2 quarts turkey stock (or chicken, vegetable)
• 1 bay leaf
• 1 cup barley (for a thicker soup, add 1 1/4 cup barley)
• 8 oz mushrooms, sliced
• 2 carrots, sliced
• 2 14.5oz cans diced tomatoes
• 2 to 3 cups leftover turkey (or chicken, ham, sausage or more veggies)
• 2 cups spinach (or kale, collard greens, mustard greens)
• 2 tsp pepper
• 1 tsp red pepper flakes
• Salt to taste

This is great as a vegetable barley soup, but this time I made it with leftover Thanksgiving turkey and stock made from the turkey bones. It's very versatile if you've got different leftover protein or veggies.

Sauté the onion and celery in a large pot with the oil until the onion is soft and starting to brown. Add the stock, barley, and the bay leaf and bring to a boil. Turn it down to a simmer. 

Add the mushrooms, carrots, and tomatoes. Simmer for about an hour. Add the leftover turkey, spinach, pepper, pepper flakes. Simmer for another 15 minutes until the turkey is warmed up and the spinach is wilted. 

Serve with a sprinkle of parmesan cheese on top. 

Makes 10-12 servings.