- Portion size 6 servings
- Credits : Jodi Borneman
MethodSpray a large non stick skillet with cooking oil, add the vegetable oil and place over medium heat. Add the onion and garlic and saute until browned, about 5 to 8 minutes.
Add the turkey and break it up with the back of a wooden spoon, saute until it's no longer pink, about 8 minutes. Add the tomatoes and juice, stock, barley, peppers, basil, oregano, bay leaves, beans and tomato paste to the pan. Break up the tomatoes and bring to a boil.
Simmer uncovered for 30 minutes, or until the barley is tender. Remove the bay leaves.
Garnish each serving with green onion, cheese, sour cream and parsley.