Directions:
- In large stock pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs, bay leaf, thyme, and water. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered for one hour.
- Remove turkey carcass from soup. When cool enough to handle, pick off turkey scraps and refrigerate scraps. Strain broth into a large bowl, cover, and refrigerate overnight.
- Remove broth from refrigerator and skim fat with a large spoon. Discard fat.
- In stock pot, melt butter (I use olive oil). Add carrot and leek slices; cook 5 minutes. Stir in broth, turkey scraps plus additional chopped cooked turkey if desired, beans, and chopped parsley. Season with salt and pepper and cook until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.44 Kcal (240 kJ) | ||
| Calories from fat | 20.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 4% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 2% | |
| Sodium | 50.08mg | 2% | |
| Potassium | 222.22mg | 5% | |
| Total Carbs | 8.49g | 3% | |
| Sugars | 3.53g | 14% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 1.22g | 2% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.5mg | 3% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 17.46 Kcal (73 kJ) | ||
| Calories from fat | 6.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 4% | |
|---|---|---|---|
| Cholesterol | 1.86mg | 2% | |
| Sodium | 15.23mg | 2% | |
| Potassium | 67.56mg | 5% | |
| Total Carbs | 2.58g | 3% | |
| Sugars | 1.07g | 14% | |
| Dietary Fiber | 0.68g | 9% | |
| Protein | 0.37g | 2% | |
| Vitamin C | 2.5mg | 14% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.2mg | 3% | |
| Calcium | 18.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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