Turkey Frame Vegetable Soup
Ingredients:
1 turkey carcass
2 carrots, chopped
2 stalks celery, cut into 2 inch pieces
1 onion, 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 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
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 med
-
Remove the turkey carcass and allow it to cool. Remove any meat from the carcass, cut into bite-size pieces and set aside. Strain the stock through a sieve OR a colander covered with cheesecloth into another large pot. Discard the unstrained ingredients.
-
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 done. -
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.
Serves 8.
B-man 
Calories: 131.65, Calories from Fat: N/A, Total Fat: .73 g, Saturated Fat:
N/A, Cholesterol: N/A, Sodium: N/A, Total Carbohydrate: 26.14 g, Dietary
Fiber: N/A, Sugars: N/A, Protein: 5.14 g, Vitamin A: N/A, Vitamin C: N/A