Turkey Soup

2 large turkey legs or 1 lb turkey meat off the carcass
1 medium onion (diced)
1/2 bunch of celery (diced)
2 cans of chopped tomato
1/2 pound of green beans cut in half
1/4 pound green peas
1 cup of chopped bell pepper
1 medium parsnip
4 medium carrots
1 clove garlic
1/2 cup white wine
1/2 Tbsp spoon black pepper
2 bay leaves
1/4 cup barley

Wrap the turkey legs in foil and cook in the oven on 200 for about 1 1/2
hours. Let cool. If using turkey meat off the carcass, fry turkey meat or
breast meat in a lightly oiled pan, and add it Pour the liquid from the
turkey leg into a large pot. Separate the meat from the legs and put the
meat aside. Add the skin and bone to the pot. Fill the pot about 3/4 full
with water, and boil for about an hour. Remove the bone and skin, strain
broth.

Add:
Green beans
Bay leaf
Bell peppers
Peas
Barley
Turkey meat

Let simmer for about 1 1/2 hour stirring occasionally. Start tasting. When
you are happy with the consistency of the broth turn of the heat. The pot
should be between 2/3 and 3/4 full. Let sit for at least 2 hours. Stir
occasionally.


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