8 cups chicken broth or turkey broth
3 cups diced cooked turkey
1 cup pearl barley
1 chopped onion
3 celery stalks chopped
3 carrots sliced
2 bay leaves
1 teaspoon dried leaf thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley (about 2 teaspoons dried)

Combine broth, turkey, barley, onion, celery, carrots, bay leaf, thyme, marjoram, black pepper and parsley in slow cooker and cook on low for 6 hours covered , or simmer over low heat on the stove top for 1 hour, or until the carrots are tender and the barley is soft.