Turkey, Beans and Vegetable Soup

    Turkey, Beans and Vegetable Soup

    Recipe photo: Turkey, Beans and Vegetable Soup
    1

    Turkey, Beans and Vegetable Soup

    (23)
    10hr50min


    22 people made this

    About this recipe: This is a fantastic way of using up a leftover turkey carcass. You can also use two fresh turkey legs instead. Vegetables, beans and turkey are simmered together in a homemade turkey stock. Enjoy with crusty fresh bread, if desired. This recipe will also work with chicken.

    Ingredients
    Serves: 8 

    • 1 turkey carcass
    • 2 carrots, chopped
    • 2 sticks celery, cut into 5cm pieces
    • 1 onions, chopped
    • 4 cloves garlic, finely chopped
    • 4 sprigs fresh parsley
    • 12 black peppercorns
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 tablespoon chicken stock granules
    • 2 litres water
    • water to cover
    • 1 turnip, peeled and cubed
    • 2 parsnips, peeled and sliced
    • 3 carrots, chopped
    • 65g frozen green beans
    • 75g frozen green peas
    • 1 (410g) tin kidney beans, drained and rinsed
    • 4 tablespoons chopped fresh parsley

    Method
    Prep:1hr30min  ›  Cook:1hr20min  ›  Extra time:8hr chilling  ›  Ready in:10hr50min 

    1. Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken stock granules, water and enough water to cover all. Bring to the 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 cheese cloth 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 the 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 & ratings
    Average global rating:
    (23)

    Reviews in English (21)

    by
    51

    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!  -  01 Dec 2003  (Review from Allrecipes US | Canada)

    by
    42

    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.  -  28 Dec 2005  (Review from Allrecipes US | Canada)

    by
    38

    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.  -  12 Nov 2002  (Review from Allrecipes US | Canada)

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