In a little more thana week, most of us will have turkey leftovers. I have done pot pies, sandwiches, warmed left over turkey breast, but most of all I like to make a soup. This is turkey comfort food at it’s best.

• 56 ozs of Turkey broth or Chicken Stock
• 4 cup diced cooked Turkey
• 2 medium Carrots shredded
• 1 large Potato, peeled and diced
• 1 box (10 ozs) frozen Green Peas
• 1 medium Red Bell Pepper, seeded and chopped
• 1 rib Celery, sliced
• 2 cloves Garlic, peeled and pressed
• 1/3 cup Barley
• 2 whole Bay Leaves
• 2 sprigs fresh Thyme
• 1 sprig fresh Sage
• 1 sprig fresh Rosemary
• Sea Salt and Pepper to taste

In a large stock pot, combine all of the ingredients. Bring to a boil and reduce to a simmer. Cook uncovered for 45 minutes or until the barley is tender. Discard the bay, and the sprigs of herbs. Serve with crusty buttered bread. This soup does freeze well.