Kim’s Week-After-Thanksgiving Soup

YIELD: 12 servings

INGREDIENTS:

• 1 turkey carcass
• 1 tablespoon salt
• 2 tablespoons vinegar
• 5 small turnips, cut into largish cubes
• 4 ribs celery, cut into 1/2-inch lengths
• 1/2 pound mushrooms, sliced
• 1 large onion, chopped
• 2 zucchini, each about 6 inches long, diced into small chunks
• 2 cups frozen, cut green beans
• 1 chicken bouillon cube or 1 teaspoon chicken bouillon crystals
• 2 tablespoons dried basil
• Salt and pepper

INSTRUCTIONS:

1.  In a large pot, break up the turkey carcass, leaving bits of meat clinging to it. Cover it with water, add the salt and vinegar, and simmer on low until the water is reduced to about 4 quarts. Let cool.
2.  Pour the whole thing through a strainer, and return the broth to the pot. Pick the meat off the turkey bones.
3. Discard the bones, cut up the meat, and return it to the pot.
4.  Add the turnips, celery, mushrooms, onion, zucchini, beans, bouillon, and basil, and simmer until the vegetables are soft. Salt and pepper to taste, and serve.

PER SERVING:

•  12 grams of carbohydrates and 4 grams of fiber, for a total of 8 grams of usable carbs. Your protein count will depend on how much meat was left on your turkey carcass, but assuming 2 cups of diced turkey total, you’ll get
  15 grams of protein per serving.