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Use the turkey leftovers from a holiday meal or family gathering to make a hearty, low-sodium turkey soup.

Serves 10

To limit sodium content, this recipe uses low-sodium chicken broth and unsalted canned tomatoes.

In a large stockpot, combine the turkey carcass, water, broth and quartered onion. Bring to a boil over high heat. Reduce heat, cover and simmer for 1 hour. Strain the mixture, discarding the carcass and onion. Chill the liquid in the refrigerator overnight, if possible, and skim off the fat from the broth's surface.

Return the liquid to the stockpot. Add the soup ingredients to the broth mixture. Bring to a simmer and cook, covered, for about 1 hour. Scoop into individual bowls and serve right away.

For the broth:

• 1 turkey carcass
• 4 cups water
• 8 cups low-sodium chicken broth
• 1 large onion, quartered

For the soup:

• 2 onions, chopped
• 1 cup diced peeled rutabaga or turnip
• 1 cup chopped celery
• 4 carrots, peeled and cut into thin strips
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1/4 cup uncooked pearl barley
• 1 can (14 ounces) unsalted tomatoes
• 1 can (16 ounces) white beans, rinsed and drained
• 1/2 pound leftover light turkey meat, cut into bite-size chunks

DASH Eating Plan Servings

Diabetes Meal Plan Choices

Mayo Clinic Healthy Weight Pyramid Servings

Nutritional analysis per serving