| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Dutch | Poultry, Turkey, Vegetables, Soups | 8 | Servings |
INGREDIENTS
| 1 | c | Dry navy beans |
| 8 | c | Water |
| 2 | ts | Salt |
| 1 | md | Onion; chopped |
| 1 1/2 | ts | Worcestershire sauce |
| 1/2 | ts | Pounltry seasoniong or sage |
| 1/8 | ts | Pepper |
| 17 | oz | Corn; drained |
| 2 | Stalks celery | |
| 1 | c | Carrots; sliced |
| 1 | c | Turnips; chopped |
INSTRUCTIONS
Rinse dry navy beans. In 5 qt. Dutch oven, combine beans, water and salt. Bring to a boil. Reduce heat. Cover and let stand for 1 hour. Do Not Drain. Break meaty turkey carcass to fit pot. Add to beans. Add onion, Worcestershire sauce, poultry seasoniong and pepper. Cover and simmer for 1 hour. Remove frame. Cool. Cut meat and chop. Add to soup with corn, celery, carrots and turnips. Cover and simmer for 30-40 minutes, until tender. MC formatting and posted by bobbi744@sojourn.com Recipe By : BHG, Low Cost Cookbook/bobbi744@sojourn.com Posted to Recipe Archive - 10 November 96 Date: Sun, 10 Nov 96 12:23:20 EST submitted by: bobbi744@sojourn.com Serving Ideas : Serve with thick slices of French bread. NOTES : A great use for that leftover turkey carcass. Delicious!!
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”