Kim's Week-After-Thanksgiving Soup
| 1 Turkey carcass | 1 large onion, chopped |
| 1 tsp salt | 2 zucchini, diced |
| 2 TBSP vinegar | 2 cups frozen, cut green beans |
| 5 small turnips, diced | 1 chicken bouillon cube |
| 4 ribs celery, diced | 2 TBSP dried basil |
| 1/2 pound mushrooms, sliced | Salt and Pepper |
- 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.
- Pour through a strainer, return the broth to the pot. Pick the meat from the bones. Discard the bones, dice the meat, and return it to the pot.
- Add the turnips, celery, mushrooms, zucchini, beans, boullion, and basil; and simmer until the vegetables are soft. Salt and pepper to taste, and serve.
Yield: 12 servings, each with 12 grams total carbs and 4 grams fiber, for a total of 8 grams of net carbs. Protein count will vary, depending upon how much
meat was left on the carcass, but assuming 2 cups of diced turkey total, 1.5 grams of protein per serving.
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