Submitted by: Barbara Dodson
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Planning ahead for leftover turkey; can also use chicken. Use organic veggies!
In a large Dutch oven, heat oil over medium-high heat. Add carrots, celery, and onion. Cook until tender, about 5-6 minutes. Add turkey pieces or chicken and cook a couple minutes.
Add broth and fresh thyme and barley and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender about 10- to 15 minutes.
Add spinach and cook until just wilted, about a minute. Season to taste with salt and pepper and serve.
I enjoy leftovers the following day for lunch or a quick dinner. Flavors tend to mingle nicely when stored in fridge overnight.