Turkey-Vegetable-Barley Soup and After Thanksgiving Goodies

Once the “big meal” is over, you will likely be wondering what to do with all those yummy leftovers consisting of turkey and bits of “this and that.” I say, make a big pot of soup of course! When tummies are still full from the lingering effects of heavier Thanksgiving Day dishes, lighter yet satisfying main course meals chock-full of this favorite holiday’s comforting flavors will indeed be a welcome sight.

Complete Thanksgiving Leftovers Recipe Collection.

 
If you are planning to do quite a bit of cooking for the holiday, you will be happy to know this delicious meal-in-a pot comes together easily. And talk about frugal as this soup features a rich stock made from your leftover turkey carcass as well as chunks of the turkey meat.

 
 
What makes this soup even more budget-friendly is the addition of leftover veggies such as potatoes, carrots, onions, celery, peas and corn combined with hearty and afforable barley. Have other leftover veggies to use? Simply toss them right in as they will certainly further enhance the taste! Although my chosen seasonings are commonly found in most pantries, I invite you to be creative with your own spice combos. ENJOY!

Print Recipe

Turkey-Vegetable-Barley Soup

Hearty, delicious and so very FRUGAL! Don’t throw out that turkey carcass as you can use it for a base for this wonderful soup. Then just simmer along with lots of veggies and barley and before you know it, you will have a yummy one-pot meal that will last for several lunches and dinners! And…if ever there was a soup that screamed “pure comfort food,” this one is it!

Author: Linda Shapiro, © Meal Planning Maven

Ingredients

Turkey Stock

• 1 whole leftover turkey carcass cut into pieces to fit stockpot
• Cold water to cover about 10 cups
• 3 stalks celery cut into chunks
• 3 carrots peeled and cut into chunks
• 1 large onion cut into chunks
• 6 sprigs Italian parsley
• 6 sprigs thyme
• 1 large sprig sage
• 2 bay leaves
• 10 whole black peppercorns

Soup

• 6 small red potatoes diced
• 1 large onion diced
• 3 cloves garlic chopped
• 4 carrots peeled and diced
• 2 stalks celery diced
• 4 parsnips peeled and diced
• 1 28 ounce can diced tomatoes, undrained
• 1 15 ounce can chickpeas, rinsed and drained
• 3/4 cup uncooked barley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried sage
• 2 teaspoons kosher salt or as desired
• 1/2 teaspoon freshly ground black pepper or as desired

• About 6 cups leftover cubed turkey in addition to turkey removed from the carcass

• 1 cup frozen garden peas
• 1 cup frozen corn kernels
• 2 cups natural reduced-sodium chicken broth for deeper flavor see MPM Mini-Bites

• Chopped Italian parsley for garnish optional

Instructions

• Place turkey carcass (including neck if you have it) in an 8-quart stockpot; cover with cold water. Bring to a boil. Skim off any foam that rises to the top; discard. Add remaining stock ingredients to pot; bring back to a boil.
• Reduce heat to medium-low; simmer, uncovered for 1 to 1-1/2 hours or until remaining turkey falls off the bones. Strain soup through a fine mesh sieve into another stockpot.
• Separate out turkey and chop. Remove vegetables, (reserving carrots) herbs and bones. Add turkey and carrots to stock.
• Add all soup ingredients (except peas, corn and optional chicken broth) to stock. Bring to a boil.
• Simmer, uncovered for about 1 hour or until vegetables are tender and barley is cooked through.
• Stir in peas and corn; simmer an additional 20 minutes. Taste. If a richer broth if desired, stir in optional chicken broth. Season with additional salt and pepper if needed. If desired, garnish with chopped parsley prior to serving.

Notes

Make Ahead and Storage Tips: soup may be stored, covered in the refrigerator for up to 4 days. Reheat over medium setting for about 7 minutes or until hot. Soup may be frozen for up to 4 months. Turkey carcass may be refrigerated for 2 days prior to making stock or frozen for up to 4 months.

No time to make turkey stock or don’t have a turkey carcass? Using 2- 1/2 quarts of a “clean” store-bought chicken broth (such as Pacific, Imagine, Kitchen Basics or Saffron Road) will be just fine. (Note: unless you buy reduced-sodium, you may need to adjust the amount of salt added) In a large stockpot, bring broth to a boil. Add soup ingredients and follow directions as directed above.

Will you need to add additional chicken broth? Making soup from a turkey carcass is not going to have as rich of a flavor as when you make chicken soup using a whole chicken. The taste is definitely milder which is why I preferred to add the chicken broth. The choice is yours.

“Get personal” with your soup! Swap out any of the veggies listed for your favorites or change up the flavor with spices such as cumin and all-natural chili powder. For extra “green power,” stir in 2 cups fresh organic spinach during the last 5 minutes of cooking. (or add a handful when while reheating individual bowls) Like a more “tomatoey” taste? Add up to (1) 28 ounce can crushed tomatoes or diced tomatoes.

Bunches of After-Thanksgiving Goodies

Click HERE for Baked Brie Topped with Cranberry Chutney Recipe

Click HERE for Moroccan Stuffed Peppers Recipe

Click HERE for Butternut ‘n Pumpkin Hummus with Pita Chips Recipe

Click HERE for Whole Wheat Veggie Orzo Recipe

Click HERE for Double Chocolate Zucchini Muffins Recipe

Click HERE for Pumpkin Pie “Mousse” Recipe

LOOK HERE for my complete Thanksgiving Leftovers Recipe Collection.

Coming to the Blog: Apple-Pear Cranberry Chutney

Ceeya Next Time!

Hungry for More?

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Linda Shapiro, Meal Planning Maven