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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