Ground Turkey & Barley Stew

• 3 lb lean ground turkey
• 1 tablespoon olive oil
• 3 onion, large, diced
• 6 carrot, medium, cut into chunks
• 6 celery, stalks, cut into chunks
• 2 red or yellow bell pepper, diced
• 1 cauliflower, medium head, cut into florets
• 1½ cups pearl barley, rinsed
• 8 cups low-sodium chicken or vegetable broth
• 3 bay leaf
• 2 tablespoons dried thyme
• 2 tablespoons dried oregano
• 1 tablespoon smoked paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• ½ teaspoon red pepper flakes
• 1 tablespoon low-sodium soy sauce
• 1 lemon, juiced (up to 2)
• 4 cups kale, chopped (as much as fits)
• 0.3 teaspoon salt

Preparation

1. Step 1
   In a large pot (8 qt or bigger), heat the olive oil over medium-high if using. Add the ground turkey and cook, breaking it up, until no longer pink and lightly browned.
2. Step 2
   Add the onions and cook 3–8 minutes. Add the carrots, celery, and bell peppers; cook, stirring, until the onions are translucent.
3. Step 3
   Stir in the thyme, oregano, smoked paprika, onion powder, garlic powder, black pepper, and red pepper flakes. Cook about 1 minute until fragrant.
4. Step 4
   Add the pearl barley, 8 cups broth, and bay leaves. Add up to 2 more cups broth only if the pot has room. Bring to a boil.
5. Step 5
   Reduce heat to low, cover, and simmer, stirring occasionally so the barley doesn't stick.
6. Step 6
   Stir in the cauliflower. Simmer uncovered until the cauliflower and barley are tender.
7. Step 7
   Remove the bay leaves. Stir in the soy sauce and lemon juice. Taste, then add salt only if needed.
8. Step 8
   If using, stir in the kale — only as much as fits — and cook until wilted.