This is a great fall soup, rich in taste with seasonings, bacon, and onions pronounced.
Combine turkey broth and chicken bouillon in a slow cooker.
Place bacon in a skillet over medium heat; add garlic and black pepper. Cook and stir until bacon is crispy, about 10 minutes. Transfer to a paper towel-lined plate; blot to remove as much fat as possible.
Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning.
Cook, stirring every half hour, on Low for 7 1/2 hours (or high for 3 1/2 hours). Stir okra and parsley into soup and continue cooking for 30 minutes more.
Cool soup to room temperature and refrigerate, 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop.
Per Serving: 185 calories; protein 16.3g; carbohydrates 14.1g; fat 6.7g; cholesterol 40.3mg; sodium 1849.3mg.