turkey and barley soup

*barley, quick cooking (1/2 cup), 3 serving (remove)
Turkey breast meat, 16 ounce(s) (remove)
Carrots, raw, 1.5 cup, chopped (remove)
Celery, raw, 1 cup, diced (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Green Peppers (bell peppers), 2 tbsp (remove)
*Peppers, sweet, red, fresh, .5 cup, chopped (remove)
Green Beans (snap), 2 cup (remove)
Water, tap, 8 cup (8 fl oz) (remove)
*Nu-Salt, 1 tsp (remove)
Pepper, black, 1 tbsp (remove)
Bay Leaf, 100 grams (remove)

In a large stock pot add your leftover turkey breast carcass with meat on it, turn stovetop on high, half 1 onion, add 2 stalks of celery, bay leaf and 5-6 baby carrots, add water to cover and bring to a boil. Add peppercorns if available. Turn heat to low to simmer, simmer most of the day, i would say 4 hours at least. drain all broth back into pot and discard all solids. chop up onion, celery and carrots and peppers and any other veggies (i used frozen snap beans) again and add to broth, chop up turkey breast meat (already cooked from the turkey roast) cook all in the broth until veggies are tender. Add 1 cup of the quick barley.

Number of Servings: 8

Recipe submitted by SparkPeople user LOGNSMOM0114.