Turkey Bean Soup

Freeze this soup in individual portions and you will be enjoying soup all winter long. Omit the mesh bag of mixed herbs in soup mix. You may substitute 2 cups of your favorite bean mix.

Beans

    1 (15.3-ounce) bag Bon Mélange® French Market Soup Mix
    10 cups water

Turkey Stock

    2 leftover turkey breast bones with any leftover meat attached
    12 cups water

Soup

    Turkey stock
    Soaked beans
    4 cups water
    8 teaspoons chicken base
    25 strands Kashmir saffron
    3 garlic cloves, crushed in a garlic press
    2 dried red chiles (chile de árbol)
    2 dried bay leaves
    2 tablespoons chopped fresh parsley
    1 tablespoon garam masala
    1 tablespoon dried summer savory leaves
    1 teaspoon freshly ground Tellicherry peppercorns
    1 teaspoon poultry seasoning
    1 teaspoon turmeric

    Turkey meat, removed from the bones
    2 cups whole milk
    ¼ cup whipping cream
    1 teaspoon brown sugar

Thickening liquid

    ⅓ cup cornstarch
    ½ cup water

1.  Beans: Soak the beans in the 10 cups of water for 24 hours.

2.  Turkey Stock: In a 12-quart stock pot, simmer the turkey
     bones in the 12 cups water for about 1 to 2 hours or until
     meat starts to fall off bones. Remove bones and set them    
     in a large bowl. Leave stock in pot after checking for bones.

3.  Soup: To the stock, add the soaked and drained beans, 4 cups
     water, chicken base, saffron strands, crushed garlic, whole     
     chiles, bay leaves, chopped parsley, garam masala, savory,
     pepper, poultry seasoning and turmeric. Simmer until beans
     are soft.

4.  In the meantime, remove as much meat off the turkey bones
     as you can. Refrigerate until needed.

5.  Add turkey meat, milk, whipping cream and brown sugar.

6.  Blend the cornstarch and water. Pour a little hot soup into   
     the cornstarch mixture. Stir to mix, then pour back into the
     soup and stir quickly until thickened.

7.  Soup can be ladled into freezer containers and cooled for 20         
     minutes, then sealed and frozen for delicious instant meals.
     Simply reheat as needed.

     Hint: You may also use the leftovers of two baked chickens
     to make the stock. Omit the beans for a plain curried soup.

     Makes 10 or more servings