Turkey Vegetable Soup

2 HR 20 MIN


2-1/2 lbs Turkey wings

5 c Water, cold

2 Onions, qtered

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 qters

1 c Sugar-snap peas or green beans

1 Medium Leek, well rinsed and thinly sliced

1/2 c Lima beans

3 tbsp Pearl barley

3 tbsp Fresh parsley, chopped; or 1 tbsp dry

1-1/2 tsp fresh oregano, chopped; or 1/2 tsp dry

1 Clove Garlic, mashed with 1/4 tsp salt

3/4 tsp freshly ground black pepper

1 c broccoli florettes

1/2 c Peas, fresh or frozen


TURKEY BROTH: In a 5-quart saucepan combine wings, cold water, onion wedges, carrot chunks, bay leaf, peppercorns and broth or bouillon. 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 wings are tender.

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

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

TURKEY SOUP:Add corn, carrot, celery and zucchini slices, tomatoes, sugar-snap peas or 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 20 minutes or until all vegetables are tender.

Add reserved turkey, broccoli and peas; gently cook 5 to 10 minutes. Adjust seasoning to taste.