In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground turkey and cook breaking into small pieces with the back of a wooden spoon.
Once the turkey is cooked through, add the chicken stock, water, yellow split peas and barley. Bring to a boil. Reduce heat. Cover and cook for about 20 to 25 minutes until the split peas start to soften.
In the meantime, heat 2 tablespoons of olive oil in a skillet. Add the leeks and cook stirring constantly for about 4 to 6 minutes until the leeks start to caramelize. Add the celery, yellow and red bell peppers, carrots and butternut squash and cook stirring occasionally for a couple of minutes, until the veggies start to soften.
Transfer the veggies into the soup. Season with garlic powder, salt and pepper. Bring to a boil. Reduce heat. Cover and let it cook for about 15 to 20 minutes or until the vegetables are cooked through.
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