Turkey Frame Vegetable Soup

Turkey frame soup with vegetables and beans is a complete meal that's extremely low in fat and a great way to use up that turkey carcass hanging around after Thanksgiving, or you can use two fresh turkey legs instead!

• Preparation Time: 1 hr 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 2 hr 50 mins
• Calories: 133 Calories

Ingredients

• water to cover
• ¼ cup chopped fresh parsley
• 1 teaspoon dried thyme
• 4 cloves garlic, minced
• 2 bay leaves
• 3 carrots, chopped
• 8 cups water
• 2 carrots, chopped
• ½ cup frozen green peas
• 4 sprigs fresh parsley
• 1 (15 ounce) can red beans, drained and rinsed
• 1 tablespoon chicken bouillon granules
• ½ cup frozen green beans
• 1 turkey carcass
• 2 stalks celery, cut into 2 inch pieces
• 1 onions, chopped
• 12 black peppercorns
• 1 turnip, peeled and cubed
• 2 parsnips, peeled and sliced

Recipe Instructions

Step 1

Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken bouillon granules, water and enough water to cover all. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 1/2 hours.

Step 2

Remove the turkey carcass and allow it to cool. Remove any meat from the carcass, cut into bite-sized pieces and set aside. Strain the stock through a sieve OR a colander covered with cheesecloth into another large pot. Discard the unstrained ingredients. Place the turkey meat into the pot, cover and refrigerate overnight.

Step 3

The next day, use a slotted spoon to remove the fat that has solidified on top of the stock. Return the stock to a large pot over high heat, add the turnip, parsnips and carrots and bring to a boil. Reduce heat to low, cover and simmer for one hour, or until vegetables are tender.

Step 4

Add the green beans, peas and beans and allow to heat through, about 15 minutes. Finally add the chopped parsley and season with salt and pepper to taste.