Turkey Tomato And Barley Soup
|Olive oil/Vegetable oil||2 Tablespoon|
|Turkey/Chicken drumsticks||2 Pound|
|Celery stalks||4 Medium, sliced 1/2 inch thick|
|Carrots||3 Medium, peeled and sliced 1/2 inch thick|
|Yellow onion||1 Large, chopped|
|Tomatoes||2 Can (20 oz), broken (With Their Juice)|
|Water||3 Cup (48 tbs)|
|Pearl barley||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Parsley||1⁄4 Cup (4 tbs), minced|
Heat the oil in a large saucepan or 5-quart Dutch oven over moderate heat for 1 minute.
Add the drum sticks and brown on all sides about 15 minutes.
Add the celery, carrots, onion, tomatoes, water, barley, salt, marjoram, thyme, and pepper, and bring to a boil over high heat.
Cover, reduce the heat to low, and simmer until tender 1 1/2 to 2 hours for turkey, 1 hour for chicken.
Stir in the parsley and serve or refrigerate the soup until cool, then skim off the fat, remove the skin and bones, and cut the meat into bite-size chunks.
Reheat when ready to serve.