Ingredients
1 turkey carcass
4 quarts water
1 (28 ounce) can whole peeled tomatoes, chopped
6 small potatoes, diced
4 large carrots, diced
1 large onion, diced
2 stalks celery, diced
1 ½ cups shredded cabbage
½ cup uncooked barley
1 tablespoon Worcestershire sauce
1 ½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1 large bay leaf
¼ teaspoon freshly cracked black pepper
¼ teaspoon ground paprika
¼ teaspoon poultry seasoning
1 pinch dried thyme
Directions
Place turkey carcass into a large soup pot; pour in water and bring to a boil over medium heat. Reduce heat to a simmer, and cook until the remaining meat falls off the bones, about 1 hour.
Remove turkey carcass from the pot. Remove and chop any remaining turkey meat. Discard carcass.
Strain broth through a fine mesh strainer into a clean soup pot. Add chopped turkey to the strained broth and bring to a boil.
Reduce heat and stir in tomatoes, potatoes, carrots, onion, celery, cabbage, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, pepper, paprika, poultry seasoning, and thyme. Simmer until vegetables are tender, about 1 more hour.
Remove bay leaf before serving.
