Turkey, Vegetable and Bean Soup

Turkey, Vegetable and Bean Soup
Start to Finish 1 hr 15 mins


  • 6 carrots
  • 1 turkey carcass
  • 1 large onion, quartered
  • 2 stalks celery, cut into chunks
  • 3 sprigs parsley
  • 1 bay leaf
  • 1/8 teaspoon dried thyme
  • 10 cups water
  • 2 tablespoons butter
  • 2 leeks, thinly sliced
  • 1 16 ounce can cannellini beans, drained and rinsed
  • 1/4 cup chopped parsley
  • Salt
  • Pepper

Make It

1. Cut 2 carrots into large chunks; cut remaining 4 carrots into thin slices and set aside. In a large soup pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs, bay leaf, thyme, and water. Bring to a boil over high heat; reduce heat to medium-low and simmer 1 hour, partially covered.

2. Remove turkey carcass from soup; pick off turkey scraps when cool enough to handle. Strain broth into a large bowl. In same soup pot, melt butter. Add carrot and leek slices; cook 5 minutes. Stir in beans, broth, turkey scraps, and parsley. Season with salt and pepper; cook on low 5 minutes.

Nutrition Facts

Amount Per Serving: cal. (kcal): 130, Fat, total (g): 5, carb. (g): 13, fiber (g): 3, pro. (g): 10, Percent Daily Values are based on a 2,000 calorie diet.