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 peppers. Peel and mince garlic.

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

Add onions, celery, peppers, 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 blend flavors, about 5-10 minutes more.