Turkey lentil, bean, and barley soup

Making a soup with the turkey carcass is one of my Thanksgiving traditions. This is a warm and filling soup perfect for matching with bread.

If you break down or debone the bird you can make the stock ahead of time so you can make this soup Thanksgivng night, or the day after.

This makes two and a half quarts of soup, so either scale the recipie, or share with people you love.



Add olive oil and butter to a soup pot and bring to medium high heat.

When the butter melts, add the onion, carrot, and cellery. Cook, stirring frequently, until vegetables soften.

Add lentils and barley. Mix to coat with oil and liquids from the vegetables.

Add a teaspoon of salt, the thyme, and plenty of black pepper.

Add the stock, the beans, and the turkey.

Stir, turn up heat to high, bring to a vigourous simmer, turn heat to low, cover.

Let cook, stirring occasionally, for 90 minutes, or the lentils dissolve into the broth.

Taste for seasoning, serve.