Ingredients
1 leftover turkey carcass (from a 12-pound turkey)9 cups water2 celery ribs, cut into 1/2-inch pieces1 medium onion, cut into chunks1 can (15-1/2 ounces) great northern beans, rinsed and drained1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry3 tablespoons chopped onion2 teaspoons chicken bouillon granules1 teaspoon salt1/4 teaspoon pepper
Preparation
Place turkey carcass in a stockpot; add water, celery and onion. Slowly bring to a boil. Reduce heat; simmer, covered, 2 hours.
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 bones. Return broth and meat to pot.
Add beans, spinach, chopped onion, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
