Turkey Leftovers – Barley Soup

May 12, 2023May 12, 20230 10
Turkey Leftovers - Barley Soup for a warming meal
in Soup

Prep

20 min

Cook

1 h 45 min

Ready In

2 h 5 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 Spanish onion , chopped
2 carrots , chopped
1 bay leaf
10 -12 peppercorns
1/4 cup parsley sprig , chopped
1 turkey carcass
8 cups water
1 can chicken stock
1 can tomatoes
1 cup sliced carrot
1/2 cup sliced celery ( with leaves )
1/2 small peeled cubed rutabaga
1/3 cup pearl barley
4 cups cubed cooked turkey
1/2 cup corn kernel
1/2 cup canned red kidney beans , washed
salt and pepper
2 tablespoons chopped fresh parsley

Nutrision Information

Servings Per Recipe
8
Calories
247
Sugar
6g
Fat
6g
Turkey leftovers - barley soup is a perfect recipe to use up those surplus turkey parts from Christmas or Thanksgiving. It is a perfect winter warmer, comforting, and savory soup. This recipe is hearty, healthy, and full of natural flavor. It's a satisfying, low-cost meal that can be made in batches and enjoyed throughout the week. The soup is perfect for consuming as lunch or dinner and is sure to make you feel full and satisfied. It’s an ideal meal for those cold winter months and can be stored in the refrigerator for up to five days or frozen for a later date.

Instructions

1.In a large pot, combine the onion, chopped carrots, bay leaf, peppercorns and parsley sprig. Add the turkey carcass, water, and chicken stock.
2.Bring the mixture to a boil. Reduce heat and let simmer for about 1 hour. Remove the carcass and discard it. Strain the broth into a large bowl. Skim any excess fat.
3.Pour the broth back into the large pot. Add the can of tomatoes, sliced carrots, sliced celery, peeled cubed rutabaga, and pearl barley. Bring to a boil, reduce heat and let simmer for about 30 minutes until vegetables and barley are tender.
4.Stir in turkey, corn, and red kidney beans. Cook for 15 more minutes to heat through. Season the soup with salt and pepper to taste.
5.Ladle into bowls and garnish with fresh parsley. Serve hot.

PROS

This soup is perfect for using up turkey leftovers after Thanksgiving or Christmas and can be easily made in large batches to feed the whole family.

It is high in fiber and protein, and the barley, corn, and red kidney beans will help keep you full for longer.

CONS

This soup can take a couple of hours to make from start to finish, so it’s not a quick meal to whip up.

Additionally, turkey carcasses may not be readily available year-round, so you may need to plan ahead to have enough leftovers to make this soup.

HEALTH & BENEFITS

This soup is packed full of nutrient-dense ingredients. The barley provides fiber, which can help regulate digestion and aid in weight loss. Additionally, turkey is an excellent source of protein and contains essential amino acids that help repair and rebuild muscle tissue. The carrots and celery are packed full of vitamins and minerals, and the red kidney beans contribute to heart health, weight management, and a reduced risk of chronic disease.

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