1 tsp (5 mL) fine sea salt (double if using water instead of stock)
8 cups (2 L) low-sodium poultry stock, vegetable stock or water
5 oz (142 g) baby spinach, washed
Fresh black pepper
This long-simmered soup is a perfect way to welcome the cooler weather. Bacon adds a hint of smokiness, while turkey wings provide tender strips of meat and give the stock a thickness you can’t get from a commercial stock.
Soak the beans in plenty of water overnight in the refrigerator. Alternatively, you can quick soak the beans. To do this, bring the beans to a boil in plenty of water. Turn off the heat, and let them sit, covered, for an hour.
Regardless of which method you use, drain and rinse the beans before adding them to the soup.
In a large pot over medium-high heat, cook the bacon until crisp, about 5 minutes.
Using a slotted spoon, remove the bacon and place on layers of paper towel to drain. Reserve the bacon chips to garnish the soup.
Reduce heat to medium and brown the turkey wings in the bacon fat, turning to ensure they are golden all over. Remove the turkey wings and set aside.
Cook the onions, carrots, celery in the bacon/turkey fat until soft, about 5 minutes.
Add the garlic and cook for 1 minute, stirring to distribute the garlic evenly.
Return the turkey wings to the pot. Add the bay leaf, thyme, salt, stock and soaked beans. Increase heat to high, and bring to a boil. Reduce the heat to a simmer, and cook, uncovered, for 60 to 90 minutes or until the beans are soft.
Remove the turkey wings from the soup. Discard the skin and shred the turkey meat.
Return the shredded turkey to the pot along with the spinach. Cook 5 minutes or until the spinach has wilted but retains its bright green colour.
Serve immediately sprinkled with the reserved bacon chips and a grinding of fresh black pepper.
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