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Turkey Barley Soup

6 Cups Low Sodium Chicken Broth
1 Bay leaf
1 Cup Turkey -- diced cooked
1 Teaspoon Dried Thyme
1 Cup Pearled Barley
1/4 Teaspoon Dried marjoram
1 Onion -- chopped
1/4 Teaspoon Black Pepper -- Ground
2 Stalks Celery -- chopped
2 Tbsp Fresh Parsley -- Chopped
3 Carrots -- sliced


Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.


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