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    Leftover Turkey Bean Soup

    Source of Recipe


    List of Ingredients

    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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