1 turkey carcass
4 cups water
8 cups reduced sodium chicken broth
1 large onion, quartered
1 cup diced peeled rutabaga or turnip
1 cup chopped celery
3 large onions, chopped
4 carrots, peeled, and
cut in thin strips
1/4 cup chopped fresh parsley
1/4 tsp dried thyme
1 bay leaf
1/2 tsp freshly-ground black pepper
1/4 cup pearl barley
1 can unsalted tomatoes, 14-1/2 oz.
1 can white beans - (16 oz), rinsed, drained
1/2 lb leftover turkey meat, bite-size chunks


Combine the turkey carcass, water, broth and onion in a large stockpot. Bring to a boil over high heat. Lower heat, cover the pot and simmer for an hour.
Strain the mixture, discarding the carcass and onion. Skim off and discard the fat from the soup surface. Return the liquid to the stockpot. Add the remaining ingredients. Bring to a simmer and cook, covered, for about an hour.