1 bay leaf
1/2 beef bouillon cube
1/2 chicken bouillon cube
1 c. leeks
1 c. carrots, sliced
1 clove garlic, crushed
1 c. onions, chopped
1 c. celery, sliced
1/2 c. barley
1 c. tomatoes
1 c. peas
1 c. corn
1 c. zucchini, chopped
1/2 c. orzo (Greek pasta)

Cook turkey with tops of leeks and tops of celery, bay leaf, and bouillon. Cut meat off bones. Discard leaves. Strain broth and set aside. Prepare vegetables and place in separate bowl. Put onions, garlic, carrots, barley, celery and leeks in pot with broth. Add enough water that broth equals 8 cups. Cook about 20 minutes until almost done. Add tomatoes, peas, corn, zucchini, and orzo. Cook until done. Taste and correct seasoning.