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.