Soup Kettle Vegetable Turkey Soup





8 Medium onions, peeled and qtered

4 Large carrots, peeled and cut in chunks

4 Bay leaves

1 tsp whole black peppercorns

4 Ears corn, cut into 1/2-inch slices

4 Large carrots, peeled and cut into 1/2-inch slices

4 Stalks celery, cut into 1/2-inch slices

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

16 Medium tomatoes, peeled and cut into qters

1 qt green beans, cut into 1/2-inch slices

4 Medium leeks, well rinsed and thinly sliced

2 c lima beans

3/4 c pearl barley

1/4 c parsley flakes OR 3/4 c chopped fresh parsley

2 tsp dried oregano leaves OR 2 tbsp fresh oregano, chopped

4 Cloves fresh garlic, mashed with 1 tsp coarse salt

1 tbsp freshly ground black pepper

1 qt broccoli flowerettes



In a stockpot, combine wings, stock/broth, onion quarters, carrot chunks, bay leaves and peppercorns.  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 wings are tender.

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

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

Add corn, carrots, celery and zucchini slices, tomatoes, green beans, sliced leek, lima beans, barley and seasonings to broth.  Over high heat, bring mixture to a boil. Cover and immediately reduce heat to a simmer. Cook until all vegetables are tender.

Add reserved turkey and broccoli, cover and gently cook 5 to 10 minutes or to heat thoroughly. Adjust seasoning to taste.