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!
Original recipe makes 8 servings
Ingredients
1 turkey carcass
2 carrots, chopped
2 stalks celery, cut into 2 inch pieces
1 onions, chopped
4 cloves garlic, minced
4 sprigs fresh parsley
12 black peppercorns
2 bay leaves
1 teaspoon dried thyme
1 tablespoon chicken bouillon granules
8 cups water
water to cover
1 turnip, peeled and cubed
2 parsnips, peeled and sliced
3 carrots, chopped
1/2 cup frozen green beans
1/2 cup frozen green peas
1 (15 ounce) can red beans, drained and rinsed
1/4 cup chopped fresh parsley
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PREP
1 hr 30 mins
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COOK
1 hr 20 mins
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READY IN
10 hrs 50 mins
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 133 kcal
Carbohydrates: 25.1 g
Cholesterol: 4 mg
Fat: 2 g
Fiber: 7.4 g
Protein: 5.7 g
Sodium: 314 mg