Turkey Leftovers - Barley Soup Recipe

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Ingredients:

Serving

Directions:

Broth-.
Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.
Bring to boil.
Reduce heat to simmer.
Simmer for 2 1/2 hours.
Strain.
Soup-.
In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.
Simmer for 30 minutes or until barley and veggies are tender.
Add turkey, corn and kidney beans.
Cook for a couple of minutes until heated through.
Add Salt and pepper to taste.
Ladle into bowls and garnish with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	303.08 Kcal (1269 kJ)
Calories from fat	78.31 Kcal
		% Daily Value*
Total Fat	8.7g	13%
Cholesterol	616.45mg	205%
Sodium	180.68mg	8%
Potassium	605.19mg	13%
Total Carbs	19.71g	7%
Sugars	2.94g	12%
Dietary Fiber	4.71g	19%
Protein	35.39g	71%
Vitamin C	9.9mg	17%
Vitamin A	6.2mg	208%
Iron	4.8mg	27%
Calcium	80mg	8%

Amount Per 100 g
Calories	68.46 Kcal (287 kJ)
Calories from fat	17.69 Kcal
		% Daily Value*
Total Fat	1.97g	13%
Cholesterol	139.25mg	205%
Sodium	40.81mg	8%
Potassium	136.7mg	13%
Total Carbs	4.45g	7%
Sugars	0.67g	12%
Dietary Fiber	1.06g	19%
Protein	7.99g	71%
Vitamin C	2.2mg	17%
Vitamin A	1.4mg	208%
Iron	1.1mg	27%
Calcium	18.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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