Amazingly Delicious Turkey Barley and Sweet Potato Soup

1 (32 oz.) container reduced-sodium chicken broth (I like Swanson’s Organic reduced-sodium)
1 (14 oz.) can reduced-sodium chicken broth
⅔ cup dried pearl barley
1 teaspoon olive oil
2 cloves fresh garlic, minced (or 1 teaspoon from a jar)
1¼ cups carrots, sliced
1 cup celery, sliced
1 cup onions, chopped (~1 small onion)
2 cups sweet potatoes, peeled and diced (~2 sweet potatoes)
1½ cups cooked turkey breast (skin removed), diced
Fresh ground pepper, to taste

In a large pot add chicken broth and barley. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
In the meantime, in a pan, add olive oil, garlic, carrots, celery, onions and sauté until vegetables are soft (~ 5 minutes).
Add sautéed vegetables to broth. Cook uncovered for 30 minutes.
Add sweet potatoes and season with pepper. Continue to cook uncovered for 20 minutes.
Stir in cooked turkey and cook 10 minutes longer.

Serving: 1cupCalories: 162kcalCarbohydrates: 26gProtein: 10gFat: 2gSodium: 418mgFiber: 5gSugar: 5gPlus Points: 4