Turkey Vegetable Soup

2 large yellow onions, chopped
2 large stalks celery, chopped
1 medium turnip, cubed
1/2 cup fresh parsley, chopped
3 pounds turkey thighs with skin
8 cups chicken broth, organic free range
3 medium carrots, sliced
2 tsp. marjoram
1 tsp. thyme
salt and pepper to taste
1 cup frozen corn
28 oz. can organic diced tomatoes
14 oz. can canellini beans (white kidney)
1 cup grated cauliflower

Put onions, half the celery, turnip, parsley and turkey thighs in 6 quart pot. Add chicken broth and make sure the turkey is covered by the broth. Cover pot and bring to a boil. Turn down to a simmer and cook covered for one and a half hours. Remove turkey to a plate to drain and cool while you add the remaining celery, marjoram, thyme, salt and pepper, carrots, tomatoes with juice, corn and beans. Return soup to a simmer and cover.

Take the skin off of the turkey thighs and cut the meat from the bones into bite sized pieces. Add the meat back into the soup and continue simmering for 20-30 minutes. Grate cauliflower in a food processor to make one cup. Add to the soup and simmer about 5 minutes. Don’t overcook the cauliflower or it will disintegrate.

Serve with a little natural soy sauce on top for richest flavor.

10 servings (1 3/4 cups each):
Cal 307, Fat 12.6, Carb 17.0, Fiber 4.6, Protein 29.4, Net Carbs 12.4