Ingredients
1 pound ground turkey1 can (46 ounces) V8 juice1 jar (16 ounces) thick and chunky salsa1 can (14-1/2 ounces) chicken broth1 can (16 ounces) kidney beans, rinsed and drained1 package (10 ounces) frozen mixed vegetables4 cups shredded cabbage1 cup chopped onion1/2 cup cubed peeled potatoes1/3 cup medium pearl barley
Preparation
In a Dutch oven coated with cooking spray, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until the vegetables and barley are tender.
