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Turkey carcass, separated into large pieces
Put everything except thyme together in a large soup pot, covering with cold water. Bring to a boil and simmer at least an hour so all the vegetables have given their all to the flavor and the beans are soft.
Add lots of thyme and cook for about 5 minutes. Remove carcass and strip of any meat, which you put back into the soup. This freezes very well.
I always make it after Rosh Hashanah and keep quarts in the freezer at my Margaretville home. When we come up to a cold house we reconnect the water, turn on the heat and then have a bowl of this slightly spicy soup and it truly warms the innards.
Poster's Notes:
Posted by Wendy Baker
Nutritional Info Per Serving: N/A
Left over gravy, if available
Left over stuffing, if available
Onions, chunked
Carrots, chunked
Green pepper, chunked
1 28-oz. can tomatoes, any kind; whole, chopped, crushed, etc.
1 to 3 dried ancho chilis, or hotter variety if you like
1/4 to 1 cup dried beans, soaked. I like black ones here
Salt and pepper to taste
Water to cover
Thyme
I just thought I would send my turkey soup, which my family loves. This is a very inexact kind of recipe. Anything can be varies to suit what you have on hand.