Soak beans overnight in a medium-sized pot. The next day, drain water and cover with a fresh amount of cold water (enough to cover the beans by several inches). Bring beans to a boil over medium high heat, and boil for 10 minutes; drain, and rinse beans well. (Alternatively, you could cook the beans in a pressure cooker--about 22 minutes. Or, simply buy canned beans!)

Brown turkey in a skillet over medium high heat, stirring to crumble. Once cooked through, remove from skillet and set aside.

Finely chop onion and red pepper, chop carrots and celery, and mince garlic.

Heat oil in skillet and add onion. Cook covered 3-4 minutes, then add garlic, carrots, celery, and bell pepper. Stir well and cook 2 more minutes.

Add beans, barley, cooked turkey, thyme, bay leaf, chicken broth, and water.

Bring to a boil then reduce heat. Cover and simmer until the beans are tender, stirring occasionally.

Season the soup with salt and pepper to taste, then cook 30 more minutes.

Allow to cool slightly before serving.