Turkey Frame Bean Soup
Source: Better Homes and Gardens Low Cost Cookbook
Yield: 8 Servings
1 cup dry navy beans
8 cups water
2 tsp salt
1 medium onion; chopped
1 1/2 tsp worcestershire sauce
1/2 tsp poultry seasoning or sage
1/8 tsp pepper
17 oz 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 seasoning 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.
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