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.