Rinse dry navy beans. In 5 qt. Dutch oven, combine beans, water and salt. Bring to a boil. Reduce heat. Cover and let stand for 1 hour. Do Not Drain. Break meaty turkey carcass to fit pot. Add to beans. Add onion, Worcestershire sauce, poultry seasoniong and pepper. Cover and simmer for 1 hour. Remove frame. Cool. Cut meat and chop. Add to soup with corn, celery, carrots and turnips. Cover and simmer for 30-40 minutes, until tender. MC formatting and posted by bobbi744@sojourn.com Recipe By : BHG, Low Cost Cookbook/bobbi744@sojourn.com Posted to Recipe Archive - 10 November 96 Date: Sun, 10 Nov 96 12:23:20 EST submitted by: bobbi744@sojourn.com Serving Ideas : Serve with thick slices of French bread. NOTES : A great use for that leftover turkey carcass. Delicious!!
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