Turkey Barley Soup
Use the bones from your roast turkey to make this delicious soup
Ingredients
- Turkey Bones
- 1 big onion you'll strain this out later
- 5 stalks of celery you'll strain this out later
- Tablespoon of sea salt
- 1 lb pearl barley
- 1/2 lb green split peas half a package
- 1/2 lb yellow split peas half a package
- 1/4 lb lentils 1/4 a package
- 1/4 lb navy beans 1/4 a package
- 5-6 stalks of celery
- Optional: mushrooms 4-6 carrots or bag of organic pre-cut baby carrots
- Beef Bouillon you need 1 packet per quart of soup, so most likely you'll use at least 12 or so cubes. You can use a whole jar of Wyler's Beef Bouillon (3.75) to a 12 quarts of water (after you add all the ingredients, add water to reach 12 qts).
- Optional: Left over turkey to add to cooked soup.
Instructions
- To Make the Turkey Stock:
- Boil the bones from 1 big turkey, add the onion and stalks of celery, simmer for 2-4 hours.
- While it's simmering, soak the dried vegetables and beans for the soup in water in another container. Strain out the solids and keep the stock.
- Then start the soup by adding the strained stock to a 16 quart pot.
- Add the dried vegetables, beans, celery, carrots, and bouillon cubes.
- Simmer for 3 to 4 hours (4 is better).
- Give it a stir to make sure the barley doesn't stick to the bottom.
- You can add leftover pieces of turkey to the soup as it cooks for the last 20 minutes.
- This was a big hit with my kids, who are super picky. The baby, who barely eats, loved it.
- I put the warm soup on his tray and let him use