1/3 Photos of Old Thyme Turkey Scotch Broth With Barley, Beans and Lentils
26 hrs 30 mins
1 hr 30 mins
French Tart's Note:
A fabulous and hearty way to serve the leftovers from your celebration turkey! A light Scotch broth style soup with added pearl barley, swede (rutabaga), potatoes and assorted beans and lentils. You can add any vegetables that you have available; leeks and celery are also great in this broth. I use a special dried pulses mixture that I buy in the UK called Soup and Broth Mix - this is made up of mixed dried peas, mixed dried beans, mixed lentils, mixed dried vegetables and pearl barley. This broth can be frozen, but ONLY if the turkey was fresh and not frozen before roasting - and once defrosted, it can only be reheated once. I have used a high proportion of pulses to broth ratio in this recipe, as we like it very thick and chunky - please adjust the pulses to your own requirements and preferences.
My Private Note
Units: US | Metric
- leftover whole cold roast turkey
- 4 pints water
- 1 bunch fresh thyme
- 2 onions, peeled and diced
- 2 large carrots, peeled and diced
- 1 small swede or 1 small rutabaga, peeled and diced
- 2 large potatoes, peeled and diced
- 6 ounces mixed dried pulses, such as split peas, dried beans, red lentils, green lentils, and brown lentils
- 2 ounces pearl barley
- salt and pepper
- 1THE NIGHT BEFORE:.
- 2Soak ALL of your dried pulses, beans, lentils and pearl barley overnight. The next morning/day or just before making the broth - discard the water and rinse the pulses well; set to one side until needed.
- 3TO MAKE THE TURKEY STOCK.
- 4Cut up the turkey in small pieces, place in a large stockpot or saucepan with the thyme and add to the water.
- 5Simmer slowly until the bones are quite clean.
- 6Take the bones out, discard the skin, and put all the turkey meat to one side; then work the stock through a sieve, making sure there are no small bones left in the stock.
- 7When cool, skim the fat of the top.
- 8You will be left with turkey stock and chunks of turkey meat.
- 9TO MAKE THE BROTH.
- 10Place the turkey stock back into a large stockpot or saucepan, then add the turkey meat, and any other cold cuts of turkey you may have.
- 11Add the diced onion, diced carrots, diced swede (rutabaga), diced potatoes and all the soaked pulses and the pearl barley. Mix well.
- 12Simmer for about 45 minutes to 1 hour, or until the vegetables are soft and the pulses are cooked and do not have a "bite" to them.
- 13Add the fresh thyme, then the salt and pepper to taste; simmer for a further 10 to 15 minutes or until piping hot, but NOT boiling.
- 14Serve with dumplings, fresh crusty bread, crackers or assorted bread rolls.
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Nutritional Facts for Old Thyme Turkey Scotch Broth With Barley, Beans and Lentils
Serving Size: 1 (422 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 123.7
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 28.9 mg
- Total Carbohydrate 28.1 g
- Dietary Fiber 4.6 g
- Sugars 4.1 g
- Protein 3.2 g
The following items or measurements are not included: