Barley Jumbalaya

2 cups barley, uncooked
1 tablespoon canola oil
1 cup diced turkey ham, chicken, or any meat of your choice
1 1/2 cups onion
1 cup celery
1 cup green bell pepper
2 cloves garlic, minced
28 oz can tomatoes, chopped, with juice
5 cups water or broth
2 whole bay leaves
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon dried thyme

If fresh vegetables are unavailable, dried can be used.

Soak barley 6-8 hours in water. Saute meat in oil. Add onions, celery, peppers, and garlic. Cook until tender. Add tomatoes, broth or water, drained barley, and spices. Bring to boil, reduce heat, cover and simmer 30-40 minutes. Add more liquid if necessary. Remove bay leaves before serving.

Mindy