We have been a bit quiet here on the peninsula. We were hit with a power outage on Friday, which was useful in showing us just how unprepared we
|Terrific Turkey Soup with Lima Beans and Barley|
|Power was out, but reading goes on!|
My annual Thanksgiving after Turkey Soup with Lima Beans and Barley, was in process when the outage began. The bone stock was already simmered and ready in the crock pot when the outage took place, It was easy to let it cool and proceed the next day with the rest of the recipe.
It is more of a process really, one where you break bones, add water and simmer for 8-10 hours. After that, you strain the stock into a large stock pot to make soup on the stove. Only then do I measure anything, but it is pretty basic and delicious. And like all soups freezes perfectly.
|Turkey Soup with Lima Beans and Barley|
Terrific Turkey Soup with Lima Beans and Barley
by the seat of my pants, made annually after Thanksgiving
1 batch turkey stock - see above
1 onion, diced small
4 ribs celery, diced small
4 carrots, diced into longer rectangles
2 red potatoes, diced i 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 water for each can
2-3 c turkey - diced to be added at the end
2 T red wine vinegar
salt for final adjusting of flavor ( I used a scant T for this large pot of soup)
additional fresh ground pepper, if desired
additional water if needed
Combine turkey stock through barley. Add the canned tomatoes plus a can of water. Bring to a boil, reduce heat and simmer until beans and barley are tender.
Add red wine vinegar, taste and adjust final seasonings, add diced turkey.
|Turkey Soup with Lima Beans and Barley, freeze for easy meals later!|
|Another Thanksgiving enjoyed and now over.|
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delicious dishes party @ walking on sunshine
homestead blog hop @ not so modern housewife
simple homestead blog @ on the home front
full plate thursday @ miz helens