Turkey, Vegetable, and Bean Soup |
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Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 10 |
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Simple low-fat, broth-based soup. Freezes well. Original recipe is from Parents magazine. I refrigerate the stock overnight and skim the fat before proceeding with the rest of the recipe, and add some additional chopped leftover turkey. While I'm cleaning up after Thanksgiving, or whenever I make a turkey, I throw the turkey carcass in a stock pot to start this soup. By the time the dishes are done, so is the stock. Ingredients:
2 carrots, cut in large chunks |
1 turkey carcass |
1 large onion, quartered |
2 celery ribs, cut into chunks |
3 sprigs parsley |
1 bay leaf |
1/8 teaspoon dried thyme |
10 cups water |
2 tablespoons butter (can use olive oil) |
2 leeks, cleaned and thinly sliced |
4 carrots, thinly sliced |
1 (16 ounce) can cannellini beans, drained and rinsed |
1/4 cup fresh parsley, chopped |
salt and pepper |
chopped cooked turkey (optional) |
Directions:
1. In large stock pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs, bay leaf, thyme, and water. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered for one hour.
2. Remove turkey carcass from soup. When cool enough to handle, pick off turkey scraps and refrigerate scraps. Strain broth into a large bowl, cover, and refrigerate overnight.
3. Remove broth from refrigerator and skim fat with a large spoon. Discard fat.
4. In stock pot, melt butter (I use olive oil). Add carrot and leek slices; cook 5 minutes. Stir in broth, turkey scraps plus additional chopped cooked turkey if desired, beans, and chopped parsley. Season with salt and pepper and cook until heated through.
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