Ingredients

· 1 tablespoon canola oil

· 5 chopped carrots

· 1 chopped onion

· • cup barley

· 6 cups chicken broth

· 2 cups cubed cooked turkey

· 2 cups baby spinach

· ½ teaspoon pepper

Method

In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender for five minutes. Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender about 10-15 minutes. Stir in turkey, spinach and pepper; heat through and serve.