January 23, 2011

Turkey Bean and Kale Soup

1 turkey carcass
10 - 12 cups water
2 cups great northern beans (dried)
3 stalks celery, diced
1 large onion, diced
4 carrots, diced
1 large bunch of kale, torn into bite sized pieces (to make 5-6 cups)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme

Put the turkey carcass in a large stock pot and cover with water. Bring to a boil and simmer several hours. Put the dried beans in a large saucepan and cover with water that is several inches above the beans. Bring to a boil. Boil 2 minutes and turn off heat and let sit an hour. Strain. Turn off the heat and strain the soup into another large pot. Let the bones cool and pick off the meat and return it to the stock. Discard the bones. Turn the heat back on and add the beans and seasonings. Simmer for an hour and a half and then add the vegetables, and simmer an additional hour (or longer). Taste the soup and if necessary add additional seasonings. Enjoy!
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