This is the soup my mom made every year after Christmas dinner. I have not perfected it but I love making it. You can add any seasonings you like. My mom would also add minute rice to each bowl so it wouldn't get soggy. We put the soup in ball jars for easy lunch prep.
Make the Broth
Turkey bones, with meat
1 tbls white vinegar
1 onion chopped
3 celery stalks chopped
4 cloves of garlic
large stock pot with water to fill past bones
Ingredients for soup
3 carrots chopped
1 onion chopped
3 celery stalks chopped
1 cup green lentils (soaked in water for 3-4 hours and drain)
1 tsp dried basil
1 tsp dried oregano
salt and pepper to taste
Cooking directions
Bring all the ingredients for the broth to a boil. Reduce the heat and simmer for 6 hours, stirring occasionally. Take off heat and let cool. The next day skim off the top layer of fat. Drain the broth through a strainer into another pot. Pick meat off bones and out of strainer and add to broth.
Add the ingredients for the soup and bring to a boil. Reduce the heat and let simmer for 30-40 mins or veggies are tender.