INGREDIENTS

INSTRUCTIONS

Rinse and pick over Great Northern beans. In a pot, cover beans with
water. Cover and bring to a boil over high heat. Reduce heat to low
and simmer, covered, for 5 minutes. Turn off heat and let beans  stand,
covered, for 30-60 minutes.  Drain beans, rinse, and return to pot.
Peel and chop turnip. Add  turkey, stock, onions, turnip, and parsley;
bring to boil over high  heat. Reduce heat to low and simmer, covered,
for about 1 hour 40  minutes, or until the beans are somewhat softened.
Remove turkey from pot and set aside until cool enough to handle.  Skim
all fat from the soup. Add barley, marjoram, thyme and pepper  and
continue simmering, covered, for 30 minutes.  Meanwhile, skin turkey
pieces, discard fat, remove meat from bones  and cut into bite-sized
pieces. Crush undrained tomatoes. Stir in  corn, tomatoes, and meat and
simmer, uncovered, for about 20-30  minutes, or until the beans are
tender.  Season with salt and additional pepper. Before serving,
garnish with  parsley.  The soup may be prepared up to 3 days ahead and
refrigerated or  frozen for up to 2 weeks. Thaw in refrigerator before
reheating. Thin  with a little water, if necessary, and reheat over
medium heat,  stirring frequently, for about 30 minutes.
billspa@icanect.net  Recipe by: Bill Spalding  Posted to MC-Recipe
Digest V1 #857 by Bill Spalding  <billspa@icanect.net> on Oct 21, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 14.9mg
Potassium: 143.6mg
Carbohydrates: 23.5g
Fiber: 2.7g
Sugar: 2.4g
Protein: 1.9g