Turkey Vegetable Soup

Food Service Search Staff

INGREDIENTS:15 lbs. turkey wings
2 gal. cold water
3 lbs. onions, quartered
1 lb. carrots, cut in chunks
6 bay leaves
¼ tsp. peppercorns
1 oz. salt
1 lb. zucchini
1 lb. carrots, peeled
6 stalks celery
6 ears yellow corn, peeled
6 lbs. tomatoes, peeled and quartered
2 lbs. sugar snap peas
6 leeks, thinly sliced
3 cups lima beans, shelled
1 ½ lbs. broccoli florets
1 oz. fresh parsley, chopped
3 Tbsp. fresh oregano, chopped
6 cloves garlic, peeled
1 Tbsp. seasoned pepper
1 cup pearl barleyDIRECTIONS:1. For the broth: In a large stockpot, combine first 7 ingredients (turkey wings through salt). Bring to a boil over high heat; skim off any foam. Reduce heat, cover and simmer for 1 ¼ to 1 ½ hours, or until turkey is tender. Remove turkey from the cooking liquid and allow to cool. Cut the turkey from the bones; discard skin and bones. Cube turkey, cover and refrigerate.

2. Strain broth. Discard seasoning vegetables and spices. Skim off any remaining fat. Return turkey broth to saucepan.

3. Cut zucchini, carrots, celery and ears of corn into ½ inch slices.

4. Add all vegetables, seasonings and barley. Over high heat, bring mixture to a boil. Cover and reduce heat to a simmer. Cook for 20-30 minutes or until all vegetables are tender.

5. Return turkey to stockpot and heat to 180°F. Adjust seasonings, if needed and serve.NUTRITIONAL INFORMATION: Calories 370 (9% from fat); Fat 4g (sat. 1g); Protein 45g; Carbohydrates 41g; Sodium 610mg; Cholesterol 25mg; Fiber 10g
SERVINGS:24 servingsFrom:Recipe from the National Turkey Federation
PHOTO CREDIT:Photo Credit: NATIONAL TURKEY FEDERATION