This is a great recipe to make with the leftover turkey you have from Thanksgiving yesterday!

1. Break up turkey to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover and simmer 1 hour 30 minutes.
2. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.
3. Skim fat from broth; discard. Add turkey meat to broth; stir in barley. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
4. Stir in carrots, onion and celery. Simmer 20 to 25 minutes longer or until vegetables and barley are tender. Stir in parsley.

Recipe Credit: Betty Crocker Complete Thanksgiving Cookbook
Photo Credit: Betty Crocker

1. Combine all ingredients in slow cooker.
2. Cover. Cook on high 2-3 hours.
3. Serve with cornbread, applesauce, or coleslaw.

1. Heat the oil in a 4 1/2-quart Dutch oven or soup pot over medium heat. Cut the franks into 1/4-inch-thick slices and add them to the pot. Cook until the franks start to brown, 2 to 3 minutes.
2. Add the baked beans with their juice, and the broth, chili powder, and mustard. Stir well. Raise the heat to high and bring the soup to a boil. Then reduce the heat to medium to maintain a moderate boil.
3. Stem, seed, and coarsely chop the green pepper (if using) and set it aside. Continue to boil the soup to blend the flavors, about 10 minutes. Add the green pepper (if using) to the pot in the last 5 minutes of cooking. Serve at once.

1. Bring 2 ½ quarts lightly salted water to a boil in a covered 4 1/2-quart or large Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, until firm-tender, following the package directions.
2. Meanwhile, if the meat is frozen, run it under hot water so you can remove the packaging. Place the meat on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes to partially defrost.
3. While the meat is defrosting, heat the oil in a 4 1/2-quart or larger soup pot over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Add the partially defrosted meat to the pot, raise the heat to medium-high, and cook, breaking up the meat, until it has completely browned, 7 to 8 minutes. Drain away any accumulated fat, if necessary.
4. Add the tomato-vegetable juice, chili powder, sugar, and black pepper. Stir well and bring the soup to a boil. Reduce the heat to medium-low and cook at a slow boil to blend the flavors, 5 to 7 minutes.
5. When the macaroni is done, drain it. To serve, spoon some macaroni into each bowl and ladle the soup over it.

Recipe Credit: Cheap. Fast. Good!