Did someone say they wanted to eat something healthy?
We've been enjoying this soup since Christmas and when it was gone I went right back to town to buy more dried beans.
If you cleaned up your turkey carcass after Christmas dinner by putting it in the freezer,
it is a good time now to pull it out and try a new soup.
This Turkey Soup is full of nutrition with a dose of goodness in every spoonful with dark leafy greens and beans.
I always keep dried beans in my pantry and Kale is readily available during the winter months.
- 1 turkey carcass
- 4 litres of water or about 1 gallon
- 1 500 gram bag of great northern beans (about 2 cups)
- 3 stalks celery - diced
- 1 large onion - diced
- 4 carrots - diced
- 1 large bunch of kale - torn into bite sized pieces ( to make about 6 cups)
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- Put the turkey carcass in a large stock pot and cover with water.
- Bring to a boil and simmer several hours. (If you have a very large turkey carcass you might want to double the amount of water and then reserve half of the stock for another soup. Freeze it in a ice cream pail.
- Put the dried beans in a large saucepan and cover with water that is several inches above the beans.
- Bring to a boil. Boil 2 minutes and turn off heat and let sit an hour. Strain.
- Turn off the heat and strain the soup into another large pot. Let the bones cool and pick of the meat and return it to the stock. Discard the bones.
- Turn the heat back on and add the beans and seasonings.
- Simmer for an hour and a half and then add the vegetables, and simmer an additional hour or until the beans are tender.
- Taste the soup and if necessary add a chicken bouillon cube to bring the flavour to your liking.