Turkey Vegetable Soup

Recipes

Ingredients: Turkey Broth:; 2 1/2 lbs (1.1 kg) Turkey Wings; 5 cups (1.25 L) cold Water; 2 Onions, quartered; 1 Carrot, cut in chunks; 1 Bay Leaf; 5 black Peppercorns; 2 cubes low-sodium poultry bouillon; Turkey Soup:; 1 ear Corn, cut into 1/2" (1.5 cm) slices; 1 Carrot, peeled and cut into 1/2" (1.5 cm) slices; 1 stalk Celery, cut into 1/2" (1.5 cm) slices; 1 medium Zucchini, cut into 1/2 - 3/4" (1-2 cm) slices; 4 medium Tomatoes, peeled and cut into quarters; 1 cup (250 mL) Sugar-Snap Peas or Green Beans; 1 medium Leek, well rinsed and thinly sliced; 1/2 cup (125 mL) Lima Beans; 3 tbsp (45 mL) Pearl Barley; 3 tbsp (45 ml) fresh Parsley, chopped; or 1 tbsp (15 mL) dry; 1 1/2 tsp (7 mL) fresh Oregano, chopped; or 1/2 tsp (2 mL) dry; 1 clove Garlic, mashed with 1/4 tsp (1 mL) Salt; 3/4 tsp (3-4 mL) freshly ground Black Pepper; 1 cup (250 mL) Broccoli flowerettes; 1/2 cup (125 mL) fresh or frozen Peas

Directions: Turkey Broth: In a 1.25 gallon (5 L) saucepan combine all seven ingredients. 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 is 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 first eight vegetables, 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.