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Turkey/Vegetable Soup (Serves 20)

Did you ever look at the turkey carcass and wonder what to do with it?  Well, here is the perfect tasty answer.  If the carcass is less than from a 20 pound turkey, just adjust the ingredients.  Remember portions of soup freeze extremely well.  Defrost and heat in your microwave!

1 carcass of a 20 pound roasted turkey
Water to cover (about 6 quarts)
2 tablespoons salt
1/2 teaspoon ground pepper
1 cup chopped onion
1 cup diced peeled carrots
1 cup chopped celery
2 tablespoons parsley flakes
2 cups uncooked noodles
1 cup frozen lima beans

1. Cut meat from turkey carcass, leaving bits that stick to     the bones and any stuffing that clings to inside cavity.      Cut body cavity in half lengthwise through ribs.

2. Place bones in large kettle; cover with water.  Add salt     and pepper.  Cover and simmer 2 hours.

3. Remove bones from broth.  When bones are cool, pick     off pieces of turkey meat; return meat to broth.  Add     onion, carrots, celery and parsley; simmer 20 minutes.

4. Add noodles and lima beans and continue simmering     about 20 minutes, until noodles are tender.

Note:  This soup freezes very well.

Nutritional information per serving:
50 calories, 5 grams protein, 1 gram fat, 6 grams carbohydrate, 1 gram fiber, 12 milligrams cholesterol, 658 milligrams sodium