(Remains of Easter) Turkey Bean Soup

Day 1

In a big pot, combine the following:

Turkey carcass

1 carrot

1 onion

1 celery bottom, stalk and greens

½ green pepper

cabbage stem and an outer leaf or two

4 bay leaves

fresh ground pepper

Rosemary Seasoning

Pour in 4-8c water, cover, simmer on low heat about 2 hours stirring occasionally making sure all the bones spend a little time simmering. Lift the vegetables and carcass out of the broth. Chill the broth overnight. Remove any meat from the bones and save to put back into soup. Discard bones. Put a little butter and salt on the vegetables and serve with meat and rice - or - chop them and combine with your dog's food and hot water for a nice vegetable stew for Fido :o)

Day 2

Carefully, skim the fat off the top of the turkey broth. Heat the broth just a little. Strain it several times. Combine the following chopped-sliced vegetables in a non-stick pan with a little butter or bacon fat:

3 carrots

2 celery stalks

½ head of cabbage

1 onion

¼ c garlic

fresh ground pepper

Rosemary Seasoning

chicken bullion

Saute' and stir vegetables 5-10 minutes just to release the flavors. Add to the turkey broth pot and simmer together 20-40 minutes with 3-4 more bay leaves and Rosemary Seasoning. Add 2c leftover turkey pieces and 1-2 cans rinsed-drained beans. Leave on heat just long enough to heat everything through. Check and adjust seasonings, adding chicken bullion if needed. . .Lin