In a colander, rinse barley under cold water.

In a medium pot over high heat, bring barley, water, and bay leaves to a boil. Reduce heat to low and cover. Cook barley until tender and water is absorbed, about 20-30 minutes.

In a colander, drain barley. Set aside.

Peel, rinse, and dice onions. Rinse and dice celery and pepper. Peel and mince garlic.

In a large pot over medium-high heat, heat oil.

Add onions, celery, pepper, and garlic to pot. Mix well. Cook until veggies are soft, about 5 minutes.

Add ground turkey. Cook until internal temperature registers 165 °F on a food thermometer, about 5 minutes more.

Add tomatoes and their juices. Bring to a simmer.

Add spices. Stir to combine. Cover and reduce heat. Cook at a low simmer for 15 minutes.

Add cooked barley to the mixture. Stir to combine. Add more water or broth, if needed. Cook over low heat to bled flavors, about 5-10 minutes more.

Remove bay leaves and serve.

To save time, cook barley up to 2 days in advance. Refrigerate until ready to use. Add to pot in step 7 above. Or, use another whole grain you have made in advance, like brown rice.

When doubling this recipe, do not double cayenne pepper unless you prefer a very spicy dish.