1 can (28 ounces) Italian diced tomatoes, undrained
3/4 cup quick-cooking barley
1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano
In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and 1 tablespoon taco seasoning over medium heat until meat is no longer pink. Stir in the water, tomatoes and remaining taco seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add barley; cover and simmer for 15-20 minutes longer or until barley is tender. Stir in oregano.