Turkey-Vegetable-Barley Soup

Ingredients

• 1 whole turkey carcass cut into pieces to fit stockpot
• cold water to cover, about 10 cups
• 3 stalks celery cut into chunks
• 3 carrots peeled and cut into chunks
• 1 large onion cut into chunks
• 6 sprigs Italian parsley
• 6 sprigs thyme
• 1 sprig sage
• 2 bay leaves
• 10 whole black peppercorns
• 6 small red potatoes diced
• 1 large onion diced
• 3 cloves garlic chopped
• 4 carrots peeled and diced
• 2 stalks celery diced
• 4 parsnips peeled and diced
• 28 ounces diced tomatoes undrained
• 15 ounces chickpeas rinsed and drained
• 3/4 cup barley uncooked
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried sage
• 2 teaspoons kosher salt or as desired
• 1/2 teaspoon freshly ground black pepper or as desired
• 6 cups cubed turkey cooked leftover
• 1 cup frozen garden peas
• 1 cup frozen corn kernels
• 2 cups chicken broth if deeper flavor is desired
• Italian parsley Chopped, for garnish, optional
• salt
• pepper

Nutrition

• Calories : 970 calories
• Carbohydrate : 49 grams
• Cholesterol : 315 milligrams
• Fat : 38 grams
• Fiber : 10 grams
• Protein : 101 grams
• SaturatedFat : 9 grams
• Sodium : 930 milligrams
• Sugar : 8 grams