Turkey Frame Vegetable Soup

Turkey Frame Vegetable Soup

17 Reviews 1 Pic
  • Prep

    1 h 30 m
  • Cook

    1 h 20 m
  • Ready In

    10 h 50 m
Marianne
Recipe by  Marianne

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.
  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.
  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.
  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.

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Reviews (17)

Rate This Recipe
CASTLEBAILEY
49

CASTLEBAILEY

Great recipe, but I changed it a little since I had seasoned my turkey heavily to cook it - with rosemary, sage, and thyme. I did not cook ingredients 2-9 with my carcass, just cooked the carcass in water with bouillon cubes, and then pulled out the bones, cooled it, and removed the fat. Then I added ingredients 13-19, and onion, celery, mushrooms, and garlic. I served it with sour dough bread - WOW!

ACPHIFER
40

ACPHIFER

I made this soup on Dec. 26 with the leftover turkey from a big family Christmas dinner. My grandmother always makes turkey soup the day after Christmas, and I wanted to learn to do the same. This makes a nice, tasty soup - though I did make a few minor changes. I substituted 2 yams for the parsnips and wide egg noodles for the beans. This will become a regular "after-the-holiday" meal.

BIGGITY
37

BIGGITY

This was the best poultry soup I've ever made. Even the neighbors were raving about it, as all my leftovers went to them. Followed the recipe almost to the T, except for a few more dashes of spices here and there.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 25.1 g
  • 8%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

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