Turkey Soup with White Beans and Kale
Healthy and hearty homemade turkey soup with real bone broth, white beans and kale
Ingredients
- 1 leftover turkey or turkey bones with some meat about 3 cups chopped meat from bones
- 12 cups cold water
- 2 bay leaves
- 1 large onion
- 3 stalks celery
- 4 carrots
- 1 cube or packet chicken bouillon, optional if necessary for better broth flavour
- 2 cans white kidney beans or cannelllini beans, drained 540 ml, 19 oz cans
- 3 cups chopped fresh kale
- salt and pepper to taste salt liberally, add pepper at end
Instructions
- Remove large pieces of meat from turkey carcass. Chop and set aside. Add bones to large stock pot along with 2 bay leaves. Cover or partly cover with cold water, about 12 cups. Bring to a simmer on the stovetop, partially covered and simmer for at least 3 hours.
- Pour contents of pot through a large strainer into a clean pot. Allow to cool enough to handle, then remove the remaining turkey meat. Chop any large pieces. Try to get about 3-4 cups of meat in total.
- Finished soup requires approximately 8 cups of broth. Liquid will reduce while simmering. Add a little water if broth is reducing too much. If you have too much broth, remove some and freeze for a later use.
- If desired, refrigerate broth over night so that fat will solidify on top. Use a spoon to scrape fat off while still cold.
- Bring broth back up to simmer. Chop onion, celery and carrot. Add to broth along with cooked turkey meat. Taste and season with salt. Simmer for about 20 minutes until vegetables are fully cooked. Taste again and add more salt if required. If desired, add a packet or cube of chicken bouillon for additional flavour.
- Rinse and drain white beans. Add to soup. Simmer for 10 more minutes.
- Chop kale. Add to soup during last few minutes, along with some fresh cracked black pepper if desired.
Nutrition
Calories: 326kcalCarbohydrates: 36.7gProtein: 31.2gFat: 5.8gSaturated Fat: 1.9gPolyunsaturated Fat: 0.2gCholesterol: 37.5mgSodium: 1365mgPotassium: 656mgFiber: 7gSugar: 7g
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