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.