Home-style turkey soup

Use the turkey leftovers from a holiday meal or family gathering to make a hearty, low-sodium turkey soup.

To limit the sodium content, this recipe uses low-sodium chicken broth and unsalted canned tomatoes.

Ingredients (Serves 10)

For the broth:

1 turkey carcass
4 cups water
8 cups low-sodium chicken broth
3 large onions, 1 quartered and 3 chopped

For the soup:

1 onion, chopped
1 cup diced rutabaga or turnip, peeled
1 cup chopped celery
4 carrots, peeled and cut into thin strips
1/4 cup chopped fresh parsley
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon ground black pepper
1/4 cup uncooked pearl barley
1 can (14 ounces) unsalted tomatoes
1 can (16 ounces) white beans, rinsed and drained
1/2 pound leftover light turkey meat, cut into bite-size chunks

Directions

In a large stockpot, combine the turkey carcass, water, broth and quartered onion. Bring to a boil over high heat. Reduce heat, cover and simmer for 1 hour. Strain the mixture, discarding the carcass and onion. Chill the liquid in the refrigerator — overnight, if possible — and skim off the fat from the broth's surface.

Return the liquid to the stockpot. Add the soup ingredients to the broth mixture. Bring to a simmer and cook, covered, for about 1 hour. Ladle into individual bowls and serve immediately.