Rinse and pick over Great Northern beans. In a pot, cover beans with water. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Turn off heat and let beans stand, covered, for 30-60 minutes.

Drain beans, rinse, and return to pot. Peel and chop turnip. Add turkey, stock, onions, turnip, and parsley; bring to boil over high heat. Reduce heat to low and simmer, covered, for about 1 hour 40 minutes, or until the beans are somewhat softened.

Remove turkey from pot and set aside until cool enough to handle. Skim all fat from the soup. Add barley, marjoram, thyme and pepper and continue simmering, covered, for 30 minutes.

Meanwhile, skin turkey pieces, discard fat, remove meat from bones and cut into bite-sized pieces. Crush undrained tomatoes. Stir in corn, tomatoes, and meat and simmer, uncovered, for about 20-30 minutes, or until the beans are tender.

Season with salt and additional pepper. Before serving, garnish with parsley.

The soup may be prepared up to 3 days ahead and refrigerated or frozen for up to 2 weeks. Thaw in refrigerator before reheating. Thin with a little water, if necessary, and reheat over medium heat, stirring frequently, for about 30 minutes.

billspa@icanect. Net