1 lb turkey sausage
1 medium onion
1 Tbsp tomato paste
1 cup diced celery
2 carrots (smallish) diced or grated
1/2 cup pearl barley
3 1/2 cups chicken broth (or you can use water and bouillon)
1 cup water
1 (14.5 oz) can petite diced tomatoes
3/4 tsp salt
1/4 tsp black pepper (or more to taste)
1 bay leaf
2 cups diced mushrooms

1 lb turkey sausage 1 medium onion 1 Tbsp tomato paste 1 cup diced celery 2 carrots (smallish) diced or grated 1/2 cup pearl barley 3 1/2 cups chicken broth (or you can use water and bouillon) 1 cup water 1 (14.5 oz) can petite diced tomatoes 3/4 tsp salt 1/4 tsp black pepper (or more to taste) 1 bay leaf 2 cup s diced mushrooms

1. Dice up one medium onion. Heat a pan over medium high heat and brown the turkey sausage and saute the onion at the same time. Drain off excess grease and then add the sausage and onions to the slow cooker.

2. Add in the tomato paste, celery, carrots, barley, broth, water, diced tomatoes, salt, pepper, bay leaf and mushrooms.

3. Cover and cook on LOW for about 4-6 hours, or until barley is cooked.

4. Season to taste and serve and enjoy! (We like to serve warm rolls with this soup)