Turkey Vegetable Soup





Recipe by The National Turkey Federation.


2-1/2 Pounds Turkey wings
5 Cups Water, cold
2 Onions, quartered
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 quarters
1 Cup Sugar-snap peas or green beans
1 Medium Leek, well rinsed and thinly sliced
1/2 Cup Lima beans
3 Tablespoons Pearl barley
3 Tablespoons Fresh parsley, chopped; or 1 tablespoon dry
1-1/2 Teaspoons fresh oregano, chopped; or 1/2 teaspoon dry
1 Clove Garlic, mashed with 1/4 teaspoon salt
3/4 Teaspoon freshly ground black pepper
1 Cup broccoli florettes
1/2 Cup 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.