Back to Recipe

Turkey Leftovers - Stock and Barley Soup

Here's how you make Turkey Leftovers - Stock and Barley Soup
Pause Continue Reading
  • Servings: 6
  • Prep: 30m
  • Cook: 3h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • TURKEY BROTH
  • 1 Spanish onion, chopped
  • 2 carrots, chopped
  • 1 bay leaves
  • 10 to 12 peppercorns
  • 1/4 cup parsley sprigs, chopped
  • 1 turkey carcass
  • 8 cups water
  • 1 (10 ounce) cans chicken stock
  • 1 (18 ounce) cans tomatoes
  • SOUP
  • 1 cup sliced carrots
  • 1/2 cup sliced celery ( with leaves)
  • 1/2 small peeled cubed rutabagas
  • 1/3 cup pearl barley
  • 4 cups cubed cooked turkey
  • 1/2 cup corn kernels
  • 1/2 cup canned red kidney beans, washed
  • Salt and pepper
  • 2 tablespoons chopped fresh parsley
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Broth: 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. Strain and refrigerate overnight if possible. Pick out the meat and any whole veggies after straining to use in the soup.

  • Step 2: Soup: 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.

  • Step 3: Add Salt and pepper to taste. Ladle into bowls and garnish with parsley.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.