Turkey Leftovers - Barley Soup

Name: Turkey Leftovers - Barley Soup
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 118 milliliters canned red kidney beans, washed; 510 grams tomatoes; 237 milliliters sliced carrot; 2 carrots, chopped; 118 milliliters sliced celery (with leaves); 283 grams chicken stock; 118 milliliters corn kernel; 2 Tbsps chopped fresh parsley; 1 spanish onion, chopped; 59 milliliters parsley sprig, chopped; 79 milliliters pearl barley; 10 peppercorns; 1 smalls peeled cubed rutabaga; 6 servings salt and pepper; 1 turkey carcass; 946 milliliters cubed cooked turkey; 2 liters water

You can never have too many main course recipes, so give Turkey Leftovers - Barley Soup a try. This dairy free recipe serves 6. One portion of this dish contains approximately 113g of protein, 29g of fat, and a total of 844 calories. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes. If you have pearl barley, celery, salt and pepper, and a few other ingredients on hand, you can make it.