Turkey Barley Soup

Here is another way we use up holiday turkey. I never grow tired of it.

• 2 cans chicken broth (one 40-1/2 ounces, one 14-1/2 ounces)
• 4 cups cubed cooked turkey
• 2 medium carrots, halved and thinly sliced
• 1 large potato, peeled and cubed
• 2 cups frozen cut green beans
• 1 medium green pepper, chopped
• 1 celery rib, minced
• 3 garlic cloves, minced
• 1/2 cup uncooked, medium pearl barley
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp rubbed sage
• 1/2 tsp salt

• Combine all the ingredients in a Dutch oven or soup kettle
• Bring to a boil
• Reduce heat and simmer for 45-55 minutes or until barley and vegetables are tender
• Discard bay leaves