“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”
1Spanish onion, chopped
1/4 cupparsley sprig, chopped
1 (10ounce) cans chicken stock
1 (18ounce) cans tomatoes
1/2 cupsliced celery( with leaves)
1/2 smallpeeled cubed rutabaga
1/3 cuppearl barley
4cupscubed cooked turkey
1/2 cupcorn kernel
1/2 cupcanned red kidney beans, washed
salt and pepper
2tablespoonschopped 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, butI 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.”