1 turkey carcass from a 12-20 lb. bird
Water (see directions for amount)
1/3 c. barley
1 (1 lb.) can tomatoes, cut into pieces
2 c. sliced carrots
1-2 tsp. poultry seasoning
1/2 tsp. pepper
1 c. fresh or frozen peas
3 c. shredded cooked turkey
Salt

Break turkey carcass into easy-to-manage pieces and place in a 6-8 quart pan; add enough water to cover bones. Simmer uncovered until flavor is cooked form bones, about 2 hours. Lift bones out of pan and discard.

Add barley to the broth and boil rapidly, uncovered, until barley is tender to bite and the soup is reduced to 3 quarts, about 30 minutes. (Add water, if you boil away too much.)

Stir in tomatoes and liquid, carrots, poultry seasoning and pepper; simmer, covered, 20 minutes.

Stir into soup the peas, turkey, add salt to taste. Simmer covered until peas are hot, about 10 minutes. 8-10 servings.