Although this one-pot wonder calls for turkey sausage, it's also a great way to use any leftover holiday bird. A combination of barley, lentils and split peas, in addition to the beans, makes the soup extra thick and hearty.
6 to 8 cups water
2 chicken bouillon cubes
1 (14 1/2-ounce) can diced tomatoes with garlic and onion
3 (15-ounce) cans black, white or pinto beans, drained and rinsed
1/3 cup barley
1/3 cup dried lentils
1/3 cup dried split peas
1 (14-ounce) package cooked turkey sausage, diced, or 2 cups leftover chicken or turkey
Salt and pepper to taste
Mix water, bouillon cubes, tomatoes, beans, barley, lentils, split peas, cooked meat, salt and pepper; bring to a boil. Simmer 1 to 2 hours.
Serves 8.
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