Recipe by Marianne
"Turkey frame soup with vegetables and beans is a complete meal that's extremely low in fat and a great way to use up that turkey carcass hanging around after Thanksgiving, or you can use two fresh turkey legs instead!"
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celery, cut into 2 inch pieces
chicken bouillon granules
water to cover
turnip, peeled and cubed
parsnips, peeled and sliced
frozen green beans
frozen green peas
1 (15 ounce) can
red beans, drained and rinsed
chopped fresh parsley
Great recipe, but I changed it a little since I had seasoned my turkey heavily to cook it - with rosemary, sage, and thyme. I did not cook ingredients 2-9 with my carcass, just cooked the carcass in water with bouillon cubes, and then pulled out the bones, cooled it, and removed the fat. Then I added ingredients 13-19, and onion, celery, mushrooms, and garlic. I served it with sour dough bread - WOW!
The Turkey soup has a good flavor and an interesting taste withthe additon of the turnips and parsnips. I don't think the beans were necessary to add to the overall flavor. All in all the soup was hearty and colorful.
I made this soup on Dec. 26 with the leftover turkey from a big family Christmas dinner. My grandmother always makes turkey soup the day after Christmas, and I wanted to learn to do the same. This makes a nice, tasty soup - though I did make a few minor changes. I substituted 2 yams for the parsnips and wide egg noodles for the beans. This will become a regular "after-the-holiday" meal.
This was the best poultry soup I've ever made. Even the neighbors were raving about it, as all my leftovers went to them. Followed the recipe almost to the T, except for a few more dashes of spices here and there.
This is the best homemade soup I have ever made!! So great for that Thanksgiving turkey carcass. I did not refrigerate overnight - just skimmed off the fat and it worked great. I used "Better than Bouillon" instead of granules and egg noodles instead of kidney beans and even my husband who is not a soup fan could not stop saying how good it was!!
Great tasting soup! I took another reviewers advice and substituted egg noodles for the red beans and added a small amount of onion, celery and white wine to the last step. I am not a big parsnip fan, however I really did like them in this soup. Very tasty and will be making again.
I love the way my turkey soup came out but I changed this recipe a bit. I followed the first part pretty closely except for adding about 1 cup of white wine. During the second part I added a little more white wine and pepper for flavor, 3-4 stalks chopped celery and 1 chopped onion. I skipped all of the beans and turnips. I never thought I liked parsnips but it turns out I love them in soup!
So far so good - I haven't actually tasted it yet - just smelled it. It does look very flavourful. My only criticism would have to do with the copious amount of thyme called for in the recipe. There's such a thing as too much of a good thyme!
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Frame Vegetable Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 133
** Calories from Fat: 18
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