Greens and Beans Turkey Soup Recipe

5 1 1
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Greens and Beans Turkey Soup Recipe

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5 1 1
Publisher Photo
On winter evenings, we like nothing better than a steaming bowl of soup. This one uses the turkey carcass to make a flavorful stock for the soup. —Susan Albert, Jonesburg, Missouri
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 2 hours 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 2 hours 20 min.

Ingredients

  • 1 leftover turkey carcass (from a 12-pound turkey)
  • 9 cups water
  • 2 celery ribs, cut into 1/2-inch pieces
  • 1 medium onion, cut into chunks
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3 tablespoons chopped onion
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Place turkey carcass in a stockpot; add water, celery and onion. Slowly bring to a boil. Reduce heat; simmer, covered, 2 hours.
Remove carcass and cool. Strain broth through a cheesecloth-lined colander; discard vegetables. Skim fat. Remove meat from bones and cut into bite-size pieces; discard bones. Return broth and meat to pot.
Add beans, spinach, chopped onion, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Yield: 10 servings (2-1/2 quarts).
Originally published as Greens and Beans Turkey Soup in Taste of Home Christmas Annual Annual 2015, p171

  • 1 leftover turkey carcass (from a 12-pound turkey)
  • 9 cups water
  • 2 celery ribs, cut into 1/2-inch pieces
  • 1 medium onion, cut into chunks
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3 tablespoons chopped onion
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. Place turkey carcass in a stockpot; add water, celery and onion. Slowly bring to a boil. Reduce heat; simmer, covered, 2 hours.
  2. Remove carcass and cool. Strain broth through a cheesecloth-lined colander; discard vegetables. Skim fat. Remove meat from bones and cut into bite-size pieces; discard bones. Return broth and meat to pot.
  3. Add beans, spinach, chopped onion, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Yield: 10 servings (2-1/2 quarts).
Originally published as Greens and Beans Turkey Soup in Taste of Home Christmas Annual Annual 2015, p171

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annrms User ID: 2649709 257470
Reviewed Nov. 30, 2016

"Very good soup...even better because it was made for me!! DH used escarole instead of spinach. The bone broth is far superior to boxed broth or bouillon, IMO."

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