Old-Fashioned Turkey-Barley Soup

Title:
Old-Fashioned Turkey-Barley Soup

Yield:
8 Servings

Categories:
Soups,
Make
ahead,
Turkey




Ingredients:





   1/8 c  Beans; Great Northern


     2 c  Water


 1 3/4 lb Turkey Wings; or thighs


     5 c  Stock; Chicken, or turkey


 2 1/4 c  Onions; chopped


   1/2    Turnips


   1/4 c  Parsley; chopped


   1/3 c  Barley


   1/4 ts Marjoram


   1/8 ts Thyme


   3/8 ts Black Pepper


   3/4 c  Corn


     1 cn (14 Oz) Plum Tomatoes;


          -undrained


   1/8 c  Parsley; chopped






 Rinse and pick over Great Northern beans. In a pot, cover beans with water.


 Cover and bring to a boil over high heat. Reduce heat to low and simmer,


 covered, for 5 minutes. Turn off heat and let beans stand, covered, for


 30-60 minutes.


 


 Drain beans, rinse, and return to pot. Peel and chop turnip. Add turkey,


 stock, onions, turnip, and parsley; bring to boil over high heat. Reduce


 heat to low and simmer, covered, for about 1 hour 40 minutes, or until the


 beans are somewhat softened.


 


 Remove turkey from pot and set aside until cool enough to handle. Skim all


 fat from the soup. Add barley, marjoram, thyme and pepper and continue


 simmering, covered, for 30 minutes.


 


 Meanwhile, skin turkey pieces, discard fat, remove meat from bones and cut


 into bite-sized pieces. Crush undrained tomatoes. Stir in corn, tomatoes,


 and meat and simmer, uncovered, for about 20-30 minutes, or until the beans


 are tender.


 


 Season with salt and additional pepper. Before serving, garnish with


 parsley.


 


 The soup may be prepared up to 3 days ahead and refrigerated or frozen for


 up to 2 weeks. Thaw in refrigerator before reheating. Thin with a little


 water, if necessary, and reheat over medium heat, stirring frequently, for


 about 30 minutes.


 


 billspa@icanect.net


 


 Recipe by: Bill Spalding


 


 Posted to MC-Recipe Digest V1 #857 by Bill Spalding 


 on Oct 21, 1997