Prep 30 mins
Cook 3 hrs
Use the turkey leftovers to make this hearty soup. If everyone is tired of turkey, freeze it and enjoy it on a cold winter night with some crunchy french bread
- 1 Spanish onion, chopped
- 2 carrots, chopped
- 1 bay leaf
- 10-12 peppercorns
- 59.14 ml parsley sprig, chopped
- 1 turkey carcass
- 1892.72 ml water
- 283.49 g can chicken stock
- 510.29 g can tomatoes
- 236.59 ml sliced carrot
- 118.29 ml sliced celery (with leaves)
- 1 small peeled cubed rutabaga
- 78.07 ml pearl barley
- 946.36 ml cubed cooked turkey
- 118.29 ml corn kernel
- 118.29 ml canned red kidney beans, washed
- salt and pepper
- 29.58 ml chopped fresh parsley
- Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.
- Bring to boil.
- Reduce heat to simmer.
- Simmer for 2 1/2 hours.
- In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.
- Simmer for 30 minutes or until barley and veggies are tender.
- Add turkey, corn and kidney beans.
- Cook for a couple of minutes until heated through.
- Add Salt and pepper to taste.
- Ladle into bowls and garnish with parsley.
Excellent! This soup is full of flavor, and it is very hardy. We used smoked turkey which gave the broth a smokey flavor, but I made this as you directed, but I didn't have a rutabaga so that was the only change. You just don't need anything else with this soup, except a hearty grain bread. Absolutely delightful. Thanks, Dorothy, for sharing your wonderful recipe.
This is an excellent soup! I had frozen some leftover turkey and broth, so I used it for the broth but added the onion, tomatoes, and herbs and then added the soup ingredients. It was the BEST !! I just made some cornbread to complete a winter supper. Thanks so much for a keeper recipe.