Turkey-Barley Soup

• 1/3 c. dried Great Northern beans, rinsed
• 3 1/2 lb. turkey
• 10 c. chicken or turkey stock
• 4 1/2 c. chopped onion
• 2 c. chopped celery
• 1/2 c. peeled and chopped turnip
• 1/2 c. + 3 Tbsp. chopped fresh parsley
• 3 c. carrots, sliced
• 2/3 c. pearl barley
• 1/2 tsp. dried marjoram
• 1/4 tsp. dried thyme
• 3/4 tsp. fresh ground pepper
• 1 1/2 c. frozen corn
• 1 (28 oz.) can Italian-style tomatoes, crushed and undrained

1. In 6 or 8-quart pot, cover beans with 4 cups water.
2. Cover and bring to boil over high heat.
3. Reduce heat to low and simmer, covered, 5 minutes.
4. Turn off heat and let beans stand, covered, 30 minutes to 1 hour.
5. Drain, rinse and return to pot.

dried great northern beans, turkey, chicken, onion, celery, carrots, pearl barley, marjoram, thyme, fresh ground pepper, frozen corn, italianstyle tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=968741 (may not work)