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Leftover Turkey Bean Soup
1 cup dry navy beans
8 cups water
2 teaspoons salt
1 medium onion, chopped
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon poultry seasoniong or sage
1/8 teaspoon pepper
17 ounce can corn, drained
2 stalks celery
1 cup carrots, sliced
1 cup turnips, chopped
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.
Serve with thick slices of French bread.
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Bean 04