greens and beans turkey soup

Soups & Salads

Greens and Beans Turkey Soup

On winter evenings, we like nothing better than a piping hot bowl of soup. This one uses the turkey carcass to make a flavorful stock for the soup. —Susan Albert, Jonesburg, Missouri

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-sized 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.