Turkey Frame Vegetable Soup

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!

Step: 1

Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken bouillon granules, water and enough water to cover all. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 1/2 hours.

Step: 2

Remove the turkey carcass and allow it to cool. Remove any meat from the carcass, cut into bite-sized pieces and set aside. Strain the stock through a sieve OR a colander covered with cheesecloth into another large pot. Discard the unstrained ingredients. Place the turkey meat into the pot, cover and refrigerate overnight.

Step: 3

The next day, use a slotted spoon to remove the fat that has solidified on top of the stock. Return the stock to a large pot over high heat, add the turnip, parsnips and carrots and bring to a boil. Reduce heat to low, cover and simmer for one hour, or until vegetables are tender.

Step: 4

Add the green beans, peas and beans and allow to heat through, about 15 minutes. Finally add the chopped parsley and season with salt and pepper to taste.

Per Serving: 133 calories; protein 5.7g; carbohydrates 25.1g; fat 2g; cholesterol 3.8mg; sodium 314.2mg.

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Some of less eating process eat salad for evening meal instead of a traditional food and potatoes meal . But if you’re not careful , your salad could make more greasy and calories than the food you’re trying to move . Use this guide to create a evening salad that keep your diet on track.