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Turkey Frame Bean Soup

1 c Dry navy beans
8 c Water
2 ts Salt
1 md Onion; chopped
1 1/2 ts Worcestershire sauce
1/2 ts Pounltry seasoniong or sage
1/8 ts Pepper
17 oz Corn; drained
2 Stalks celery
1 c Carrots; sliced
1 c Turnips; chopped


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.


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