A heartwarming soup made from gratitude beans and leftover turkey, perfect for Thanksgiving. The soup is rich in flavor from a homemade stock made with turkey carcass and various vegetables, and is further enhanced with tender veggies and cooked rice.
1: To make the stock, combine turkey carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot.
2: Pour in enough water to cover, bring mixture to a boil, cover the pot, reduce heat, and simmer for about 1 hour.
3: Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass.
4: Use a slotted spoon to remove and discard vegetables and bay leaves.
5: To make the soup, stir onions, your gratitude beans, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder into the stock.
6: Bring to a boil, reduce heat, cover the pot, and simmer until vegetables are very tender, about 20-30 minutes.
7: Add cooked rice and reserved turkey meat to the soup, season with salt and pepper.
8: Cook until rice and turkey meat are warmed through, about 5 minutes.
