Turkey Vegtable Barley Soup

Ingredients:

1 turkey carcass leftovers/bones, cooked
56 oz low-sodium chicken broth
1 onion, chopped
4 stalks celery, sliced
4 carrots, sliced
4 cloves garlic, crushed
2 cups chopped cooked turkey meat
1 (16 ounce) package frozen okra
1 cup uncooked barley (not QUICK barley)
salt and pepper to taste
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon paprika

Technique

Place the turkey carcass in a large stockpot. Pour the chicken broth over the turkey add in the onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer for 1 hour.
Remove the carcass and bones from the stock and set aside to cool.
Remove as much cooked turkey meat from the carcass as possible and add the meat to the stock. Stir in the chopped turkey meat, frozen okra salt, pepper, oregano, basil and paprika. Bring the soup to a boil, cover, and simmer until the barley is tender, 40-60 minutes.  Buon appetito!

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