After-Thanksgiving Soup

• 6 cups turkey broth or 6 cups chicken broth
• 2 cups cooked turkey, diced
• 12 cup pearl barley
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 3 carrots, peeled and sliced into rounds
• 1 bay leaf
• 2 teaspoons dried parsley
• 1 teaspoon dried thyme
• 14 teaspoon dried marjoram
• salt, to taste
• ground black pepper, to taste

1. Slow Cooker instructions.
2. Combine all of the ingredients into the slow cooker.
3. Cook over low heat for 6-8 hours.
4. Stove Top instructions.
5. Combine all of the ingredients into a large soup kettle.
6. Simmer at least one hour or until the carrots are tender and the barley soft.

turkey broth, turkey, pearl barley, onion, stalks celery, carrots, bay leaf, parsley, thyme, marjoram, salt, ground black pepper

Taken from www.food.com/recipe/after-thanksgiving-soup-202594 (may not work)