Greens & Beans Turkey Soup

Whenever we serve turkey at a holiday meal, I use the leftover carcass to make a flavorful stock for this satisfying soup. We look forward to it almost as much as the turkey dinner!

—Susan Albert, Jonesburg, MO

Prep: 15 min. • Cook: 2 ½ hours • Makes: 10 servings

• 1 leftover turkey carcass (from a 12-lb. turkey)
• 9 cups water
• 2 celery ribs, cut into ½-in. pieces
• 1 medium onion, cut into chunks
• 1 can (15 ½ oz.) great northern beans, rinsed and drained
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 3 Tbsp. chopped onion
• 2 tsp. chicken bouillon granules
• 1 tsp. salt
• ¼ tsp. pepper

1. 1. Place turkey carcass in a stockpot; add water, celery and onion. Slowly bring to a boil. Reduce heat; simmer, covered, 2 hours.
2. 2. Remove carcass and cool. Strain broth through a cheesecloth-lined colander; discard vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard the bones. Return broth and meat to pot.
3. 3. Add the beans, spinach, chopped onion, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.

1 cup: 105 cal., 2g fat (0 sat. fat), 22mg chol., 568mg sod., 10g carb. (1g sugars, 3g fiber), 10g pro. Diabetic exchanges: 1 lean meat, ½ starch.