Turkey Soup With White Beans And Kale Recipes

TURKEY SOUP WITH WHITE BEANS AND KALE

Steps:

• Place turkey carcass or large bones with meat in 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 3 hours.
• Pour contents of pot through a large strainer into a clean pot. Allow to cool enough to handle, then remove all the turkey meat. Chop any large pieces. Try to get about 3-4 cups of meat.
• Soup requires approximately 8-10 cups of broth. If there is quite a bit more, remove some and freeze for a later use. Broth should reduce during the 3 hour simmer.
• Optional to refrigerate broth over night to remove any excess fat that solidifies on top.
• Bring broth back up to simmer. Chop onion, celery and carrot. Add to broth along with cooked turkey meat. Taste and season with salt.
• Rinse and drain white beans. Add to soup.
• Simmer somewhere between 30 and 60 minutes. If the broth lacks enough turkey flavour, add 1 packet or cube of chicken bouillon.
• Chop kale. Add to soup right before serving, along with some fresh cracked black pepper if desired.

TURKEY, WHITE BEAN AND KALE SOUP

Steps:

• In a large pot saute the turkey onions, celery, garlic and ginger in 2 tablespoons water until soft. add broth, squash, kale, beans and seasonings. Bring to a boil.
• Cover and reduce heat to low and simmer until vegetables are tender. Taste and adjust seasonings as needed.

LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS

Steps:

• Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
• Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
• When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
• Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
• Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
• Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.