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Turkey Frame Soup

Turkey Frame Vegetable Soup

Last Updated On: Thursday, November 22, 2012

 

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

  • 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

PREPARATION:

  • 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.

 

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