Turkey Vegetable Soup



Servings: 4

• 2-1/2 Pounds TURKEY WINGS


• 5 Cups water


• 2 Onions, quartered


• 1 Carrot, cut in chunks


• 1 Bay leaf


• 5 Black peppercorns


• 2 Cubes low-sodium chicken bouillon, or TURKEY BROTH


• 1 Ear corn, cut into 1/2-inch slices


• 1 Carrot, peeled and cut into 1/2-inch slices


• 1 Stalk celery, cut into 1/2-inch slices


• 1 Medium zucchini, cut into 1/2 to 3/4-inch slices


• 4 Medium tomatoes, peeled and cut into quarters


• 1 Cup sugar-snap peas or green beans


• 1 Medium leek, well rinsed and thinly sliced


• 1/2 Cup lima beans


• 1 Cup broccoli flowerettes


• 3 Tablespoons pearl barley


• 3 Tablespoons fresh parsley, chopped; or 1 tablespoon dry


• 1-1/2 Teaspoons fresh oregano, chopped; or 1/2 teaspoon dry


• 1 Clove garlic, mashed with 1/4 teaspoon salt


• 3/4 Teaspoon freshly ground black pepper

In a 5-quart saucepan combine first seven ingredients. Bring to a boil over high heat. Skim off any foam. Reduce heat, cover and simmer mixture for 1 to 1-1/4 hours, or until turkey is tender.

Remove turkey from cooking liquid and allow to cool. Remove poultry from bones, discard skin and bones. Cube poultry, cover and chill.

Strain broth. Discard seasoning, vegetables and spices. Skim off any remaining fat. Return broth to saucepan.

Add remaining vegetables, barley and seasonings. Over high heat, bring mixture to a boil. Cover and immediately reduce heat to a simmer. Cook 20 minutes or until all vegetables are tender.

Add reserved turkey and gently cook 5 to 10 minutes. Adjust seasoning to taste.