Doesn't That Look Yummy! Recipe Source: One Dish Meals The Easy Way by Reader's Digest Soups Recipe File

Turkey, Tomato, and Barley Soup Amount Ingredient 2 tablespoons olive or vegetable oil 2 pounds turkey or chicken drumsticks 4 medium-size stalks celery, sliced 1/2 inch thick 3 medium-size carrots, peeled and sliced 1/2 inch thick 1 large yellow onion, coarsely chopped 2 cans (1 pound each) tomatoes, with their juice, broken up 3 cups water 1/3 cup medium pearl barley 1 teaspoon salt 1 teaspoon dried marjoram, crumbled 1 teaspoon thyme, crumbled 1/2 teaspoon black pepper 1/4 cup minced parsley

Preparation Tips:

1. Heat the oil in a large saucepan or 5-quart Dutch oven over moderate heat for 1 minute. Add the drumsticks and brown on all sides - about 15 minutes.
2. Add the celery, carrots, onion, tomatoes, water, barley, salt, marjoram, thyme, and pepper, and bring too a boil over high heat. Cover, reduce the heat to low, and simmer until tender - 1 1/2 hours for turkey, 1 hour for chicken.
3. Stir in the parsley and serve. Or refrigerate the soup and cool, then skim off the fat, remove the skin and bones, and cut the meat into bite-size chunks. Reheat when ready to serve. Serves 6.

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