Turkey Vegetable Barley Soup
It is a tradition in many households to make Turkey Soup with leftover Turkey.
It does take a bit of time to prepare and cook, but it actually is quite easy.
Make a big batch for those cold Winter days. I put mine in several smaller containers to freeze. It is nice to be able to thaw a container of homemade Soup to prepare after you have been involved in outdoor activities on a blustery day.
My husband does not like Broth style Soups, but I made him try this one. He loved it so much he ate 2 bowls before we even had dinner!
Let’s not forget your house will smell like it is Thanksgiving all over again when you are making the Stock. Very comforting! Your family will be waiting for you to call them to dinner!
TURKEY VEGETABLE BARLEY SOUP
- 6-8 Cups Turkey Broth (see recipe below)
- 3 1/2 Cups Sliced Carrots
- 1 Cup Flat Leaf Parsley, chopped
- 5 Stalks Celery, diced
- 4 Cups Leftover Roasted Turkey, diced
- 3/4 Cup uncooked Barley
- 2 Cups Frozen Corn
- 1 Tablespoon Butter
- Freshly Ground Black Pepper
Turkey Broth Ingredients:
- 2 Roasted Wings from leftover Turkey
- 2 Roasted Legs from leftover Turkey
- 3 Stalks Celery, roughly chopped
- 1 Small Onion, roughly chopped
- 3 Bay Leaves
- Freshly Ground Black Pepper
1. First we are going to make some Stock with the left over Turkey. Place 2 Turkey Drumsticks and 2 Turkey Wings in a large kettle or stockpot. I find most families don’t eat these parts of the Turkey so why not make Soup out of them. Okay, if you don’t have the Wings and Drumsticks left, you can use the Turkey Carcass, just break it up so it is smaller pieces to fit into the bottom of the stockpot.
2. Cover the Turkey parts with water to about 2 inches above the parts. Add the Onion, Celery, Bay Leaves and a few good turns of the Pepper Mill. Over high heat, bring the Stock to a boil, then reduce the heat and simmer for 2 1/2 hours with a lid on.
3. Strain the Stock and remove any Meat from the Bones and set aside. You should have about 6-8 Cups of Stock. Be sure to skim any fat off the top of the Stock. I put a big spoon in the freezer and then use that to skim the fat. The fat clings right to it.
4. In a large stockpot, melt the Butter then add the Celery and Carrots. Saute over low heat just until they start to get slightly tender. We don’t want to cook them completely since they have a bit more cooking time in the Soup. This step is just to get them started.
5. Add 6 Cups of Stock, the Parsley and the Turkey to the stockpot. Give a few turns of the Pepper mill over all and stir together. Next stir in the Barley and increase the heat to high. Place a lid on the stockpot and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on stirring occasionally.
6. Next add the Corn and stir well. I like a lot of Pepper in my Soup so at this point, if you want to add a bit more, get your pepper mill out! Let the Soup simmer with the lid on for another 10-15 minutes or until the Barley and Vegetables are done.
7. If your Soup seems a little thick just add a bit more of the Stock. If you have leftover Stock, just freeze it and use it for another recipe that calls for Stock.
And there you have it! Soups on!
Serve this with some nice warm rustic Bread and you have a filling meal!
Recipe by: Hot Dish Homemaker