Prep: 1. Chop: onion, carrot, celery. Make: 1. Heat the oil in a large Dutch oven or sauce pot over medium-high heat. Add turkey and cook, breaking up with a spoon, until browned (~5 minutes). Transfer to a plate. 2. Add onion, carrot and celery. Cook until softened, 5 minutes. Return turkey to the pot along with any juices that may have accumulated. 3. Add barley and chicken broth and bring to a boil. Reduce to a simmer and cook until the barley is tender, about 25 minutes. 4. Stir in spinach and season with salt and pepper.
This is also a great way to use up Thanksgiving leftovers! Take this recipe up a notch by adding in a couple bay leaves as the barley cooks. You can also add in a teaspoon or two of fish sauce or soy sauce at the end for a little something different.