|Preparation Time||13 Hours|
|Cook Time||2 Hours|
|Total Time||15 Hours|
|Main Ingredient||White Beans; Turkey|
|Category||Beans & Legumes; Poultry|
|Type||Appetizer; Side Dish; Main Dish|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein; High Fiber|
1 turkey carcass
4 cups water
8 cups reduced-sodium chicken broth
4 large onions, 1 quartered and 3 chopped
1 cup diced rutabaga or turnip, peeled
1 cup celery, chopped
4 carrots, peeled and cut into thin strips
1/4 cup fresh parsley, chopped
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon ground black pepper
1/4 cup pearl barley
1 can (14 ounces) unsalted tomatoes
1 can (16 ounces) white beans, rinsed and drained
1/2 pound leftover light turkey meat, cut into bite-size chunks
Add the turkey carcass, water, broth, and quartered onion to a large stockpot and bring to a boil. Cover, reduce the heat, and allow the broth mixture to simmer for 1 hour.
Strain the broth into a large bowl, and discard the carcass and the onion. Cover the broth, and place into the refrigerator overnight. The following morning, skim the fat from the surface of the broth. Pour the broth into the stockpot.
Place the remaining ingredients into the stockpot and simmer, covered, for approximately 1 hour.
Using a ladle, scoop 2-cup portions of soup into individual bowls. Serve immediately.
Calories: 191 cal
Total fat: 3g
Monounsaturated fat: <1g
Saturated fat: 1g