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Monday, November 8, 2021

Terrific Turkey Soup with Lima Beans and Barley, because turkey day is coming...

Terrific Turkey Soup with Lima Beans and Barley is our favorite after Thanksgiving soup! It is chock full of all the good things one needs on a cold winter's day. Rich bone broth, lots of veggies, and of course chunks of that delicious turkey from the day before...


We seem to live where there is extreme winter weather. The first time I put this soup together was during our years on the upper peninsula in the state of Washington. Due to high winds, we had a power outage that lasted 8-10 hours. The sub-station was in need of repairs from the damage of a very large tree, so no power was available until the repairs were made. 

We were new residents at the time and still filled with the joys of a summer beach living and had not yet settled into the winter weather that is also a part of living within hearing distance to the ocean waves. So it was not surprising that about 10 minutes into the peninsula-wide power outage, we learned of our true state of unpreparedness...in the beginning, it was quite romantic. We lit some oil lamps and did a bit of reading, thinking "oh, this won't last". But of course, it did, at the time we did not have a backup heat source...



Suffice it to say that here in Montana we brought our "better to be over-prepared than not!" ways of living with us. Our oil lamps are filled with lamp oil and the wicks are checked regularly. We have a small wood stove for heat, and I love that the root cellar is quite cold, to keep everything cold until power was restored. For long outages, we also have a small generator to help the freezer keep everything frozen. And you know, being over-prepared works, we have not had a power outage since moving here.


I bring this story of preparedness up because I was in the middle of making our annual Turkey Soup with Lima Beans and Barley when the power went out! The bone stock had already simmered and was ready to proceed with the rest of the recipe when the outage took place. Fortunately, it was easy to simply let it cool and proceed the next day with making the soup.


Making stock of any kind is easy. But for that, after Thanksgiving dinner, you will want to do the following. 
  1. You will want to remove all the meat (and stuffing if some is clinging to the bones). Cover and refrigerate for other uses, including some for the soup.
  2. Second, depending upon the size of your slow cooker, you may need to break the ribcage bones to fit. 
  3. And third, cover the bones with water and simply let the whole thing simmer for 8-10 hours. 

After that, using a mesh strainer, strain the stock into a large stockpot to make Terrific Turkey Soup with Lima Beans and Barley, on the stove. I like using the stove for this recipe because it only takes as long as cooking the barley to make soup. But if you prefer, yes, the slow cooker would work great also! And like most soups, this soup will freeze perfectly. By the way, I love using the small white lima beans in soup, because no presoaking is needed.

The bonus? Having a meal of soup in the freezer will give you a day off later in the month for some holiday shopping, or just a relaxing visit with friends and family. Which I urge you to do because taking care of yourself with a little relaxation is good for your overall winter health! Serve with some whole grain bread, along with a fruit dessert and everyone (including you) will be filled with a delicious dinner.  


Thoughts on this recipe:

You cannot make soup wrong, including this one! Don't like carrots? no problem. Leave them out, or maybe add some peas. 

If tomatoes are not your favorite, use only one can and add a bit more water, or honestly, a touch of white wine would be lovely. 

Also, this recipe is so easy to break down into steps, perfect to complete as time allows.


Ingredients needed for this recipe:
  • turkey carcass stock 
  • onion
  • celery
  • garlic
  • carrots
  • red potatoes
  • poultry seasoning
  • salt and pepper
  • canned tomatoes
  • red wine vinegar
  • reserved turkey meat
  • small white lima beans
  • barley
You will also need the following:
  • measuring spoons
  • measuring cups
  • cutting board
  • large kitchen knife
  • large stock-pot
  • kitchen spoon
Now we are ready to begin!



Turkey Soup with Lima Beans and Barley

Terrific Turkey Soup with Lima Beans and Barley
by the seat of my pants!

1 batch turkey stock - see above for details
1 onion, diced small
3 - 4 cloves garlic, minced
4 ribs celery, diced small
4 carrots, diced into longer rectangles
2 red potatoes, diced in large pieces
1 t poultry seasoning
fresh ground pepper
2 c small white Lima beans
1/2 c barley

2 14-oz cans diced tomatoes, plus the water listed

2-3 c turkey - diced to be added at the end
2 T red wine vinegar
1 (scant) T salt 
fresh ground pepper, if desired


Combine turkey stock, the diced, and cut up vegetables, seasonings, lima beans, and barley. Add the canned tomatoes plus a can of water. 

Bring to a boil, reduce heat and simmer until beans and barley are tender. You may make the recipe to this point, let it cool, and refrigerate until the next day if desired 

Add the red wine vinegar, salt, and pepper to taste, and finally, add the diced turkey. Serve.




Storage options for Terrific Turkey Soup with Lima Beans and Barley. Store covered in the refrigerator for up to three days. Freeze for longer storage time. Allow the soup to thaw in the refrigerator before reheating. 


UPDATE:  For your convenience, a "copy and paste" version of Terrific Turkey Soup with Lima Beans and Barley has been included below. 

#wholefoodingredients

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Printable "copy and paste" version:


Terrific Turkey Soup with Lima Beans and Barley
by the seat of my pants!

1 batch turkey stock - see below for details
1 onion, diced small
3 - 4 cloves garlic, minced
4 ribs celery, diced small
4 carrots, diced into longer rectangles
2 red potatoes, diced in large pieces
1 t poultry seasoning
fresh ground pepper
2 c small white Lima beans
1/2 c barley

2 14-oz cans diced tomatoes, plus the water listed

2-3 c turkey - diced to be added at the end
2 T red wine vinegar
1 (scant) T salt 
fresh ground pepper, if desired


Combine turkey stock, the diced, and cut up vegetables, seasonings, lima beans, and barley. Add the canned tomatoes plus a can of water. 

Bring to a boil, reduce heat and simmer until beans and barley are tender. You may make the recipe to this point, let it cool, and refrigerate until the next day if desired 

Add the red wine vinegar, salt, and pepper to taste
, and finally, add the diced turkey. Serve.

Storage options for Terrific Turkey Soup with Lima Beans and Barley. Store covered in the refrigerator for up to three days. Freeze for longer storage time. Allow the soup to thaw in the refrigerator before reheating. 

Stock making info:

Making stock of any kind is easy. But for that, after Thanksgiving dinner, you will want to do the following. 
  1. You will want to remove all the meat (and stuffing if some is clinging to the bones). Cover and refrigerate for other uses, including some for the soup.
  2. Second, depending upon the size of your slow cooker, you may need to break the ribcage bones to fit. 
  3. And third, cover the bones with water and simply let the whole thing simmer for 8-10 hours. 
~~~~

Would you like to comment?

  1. This sounds good. I always make split pea soup with turkey as our post-Thanksgiving soup.

    ReplyDelete
    Replies
    1. Gosh what a good idea! I will have to give pea soup a try.

      Delete
  2. Thanks so much for linking up at the Unlimited Link Party 61. Pinned!

    ReplyDelete
  3. Thanks so much for linking up at A Themed Linkup 82 for All Things Thanksgiving. Pinned!

    ReplyDelete
  4. Very different soup. I don't like lima beans, so I would leave those out. Soup is always welcome on a chilly day. Thanks for sharing at Love Your Creativity.

    ReplyDelete
  5. It looks like the perfect November soup. Thanks for linking it up at Souper Sundays this week!

    ReplyDelete
  6. Definitely a good recipe to have on hand the weekend after Thanksgiving. Thanks for linking up and sharing. #HomeMattersParty

    ReplyDelete

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