Turkey and bean soup is a nice way to use up leftover turkey bones. In a pressure cooker, cover the bones with water and add a couple of carrots, celery stalks, a chopped onion, peppercorns, fennel seeds, crushed oregano and salt and cook under pressure for about 20 minutes. (If you don’t have a pressure cooker, cook in a Dutch oven for 1-2 hours over medium low heat.) Remove the bones and strain off the liquid. Pick any meat off the bones and add to the stock. This isn’t quick to make, but can be made ahead and frozen for serving when you are in a hurry.
Turkey and Bean Soup
- 8 cups turkey stock
- 2 cups mixed beans, soaked in water overnight and drained
- 2 carrots, diced
- 2 stalks celery, diced
- 1 onion, diced
- 1 sweet potato, diced
- 1 cup leftover turkey meat, diced
- 2 cups kale, torn up
- salt and pepper to taste
Heat the stock in a dutch oven, and add the beans. Cook for about one and a half hours over medium heat, then add the carrots, celery, onion, sweet potato and turkey. Season with the salt and pepper. Cook over medium low heat for about 25 minutes, then add the kale. Cook for 4-5 minutes. Serves 4.
