SOUP STOCK:

2 turkey drumsticks
1 carrot
1 stalk celery
1 onion, cut up
1 tbsp. dried parsley
1 tbsp. dried basil

Place first 6 ingredients in large soup pot. Cover with water. Cook until meat is tender. Remove meat and set aside. Strain stock and return to heat. 2 carrots 2 stalks celery 2 med. potatoes 2 med. onions 1 c. shredded cabbage 1/2 c. pearl barley 1 can each (with liquid) peas, green beans, corn 1 tsp. salt 1/2 tsp. oregano 1/2 tsp. chili powder

Add tomatoes and barley and all raw vegetables. Cook 10 minutes. Add all other ingredients. Cut drum sticks into bite size pieces, discarding bones and skin. Add to soup. Simmer 1 hour. Season to taste. This is a large recipe and freezes well.