May 10, 2017
2 Tbsp. of extra virgin olive oil
1 small red onion, chopped
2- boneless, skinless, organic turkey breasts
4 large carrots cut into small pieces
4 large celery stalks, chopped
1 large yams, peeled and diced
1 cup barley
(1-2 Tbsp. salt to clean turkey with)
1 ½ Tbsp. salt, or to taste
1 tsp. black pepper
2 tsp. garlic salt
1 tsp. chili powder
3 quarts water
In a large soup pot, on medium heat, coat the bottom of the pot with olive oil.
Stir in onions and carrots.
Sauté for about 5 minutes, or until the onions become translucent.
While the onions and carrots are sautéing, put the turkey breasts on a plate and generously sprinkle with salt.
Slide the onions and carrots to the side of the pot leaving a space in the middle.
In 5 minutes, rinse them under running water.
Place the turkey breasts in the middle of the pot.
Sprinkle the turkey, onions and carrots with salt, garlic salt, chili and pepper.
Toss yams and celery on top and allow the turkey to sear for about 5 minutes.
Turn the turkey over, stir the vegetables around them then, sear for 5 minutes.
Add water and simmer for at least an hour, however, the longer the tastier.