| 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!!
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