1 lb. ground turkey
6 c. water
1 (14 oz.) can stewed tomatoes
2 (6 oz.) cans V-8 juice
1/3 c. barley
1/3 c. dried green split peas
1 med. onion, chopped
2 chicken bouillon cubes
1/4 tsp. pepper
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf
1 c. sliced celery
1 c. sliced carrots

Coat large Dutch oven with cooking spray. Brown and crumble turkey. Add chopped onion. Add water and remaining ingredients except the celery and carrots. Cover and simmer for 1 hour. Add the celery and carrots. Simmer until tender. Remove bay leaf before serving.