Terrific Turkey Soup with Lima Beans and Barley

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

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 are were for such happenings. The outage was caused by a vehicle vs. power pole encounter and fortunately, the driver was not seriously injured, but the same cannot be said of the power pole.....

Terrific Turkey Soup, a frugal recipe to get the most from your roast turkey.
Terrific Turkey Soup with Lima Beans and Barley
The outage lasted 8-10 hours due to a sub-station having to be shut down in order to make the repairs needed to the pole. And surprisingly about 10 minutes into the outage, is when we were instantly notified of our state of unpreparedness...

Power was out, but reading goes on!
Suffice it to say that our oil lamps are now filled with oil and or a new wick. We have a solar charger for our cell phones on constant charge and I love that our garage is quite cold, helping to keep everything cold and frozen until power was restored.

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 crockpot 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 stockpot to make soup on the stove.  Only then do I measure anything, but it is pretty basic and delicious. And like all soups, it will freeze perfectly.

Turkey Soup with Lima Beans and Barley, frugal use of that turkey carcass!
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
1 onion, diced small
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 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 the 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.


Presenting our unique and delicious collection of original recipes in our new book, Beef, Chicken, and Pork Book II available right here!

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  1. This sounds sooo good. I love a good hearty soup, and it's been too long since I've done anything with lima beans.

    1. I like them also, as quick and easy as lentils. Thanks for visiting.

  2. I love Lima Beans, what a great combination! Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

  3. It sounds like a very flavorful and satisfying soup. I love barley and bean soups. Thanks for sharing it with Souper Sundays this week.

    1. I really like the combo of white limas and barley, and no pre-soaking. Thanks for visiting.

  4. Thank you for reminding me to check our flashlights etc! Your soup looks amazing. Love all the wholesome ingredients, Melynda, and it sounds so tasty too. Thank you for being a part of Hearth and Soul. Hope to 'see' you again this week!


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