Turkey carcass or smoked turkey legs
1 med. head of cabbage (shredded)
1/2 bag carrots (cut and diced)
1 lg. can whole kernel yellow corn (16 oz.)
2 to 3 tbsp. celery salt or 1/2 bunch of cut fresh celery (season to taste)
3 to 4 chicken bouillon cubes Boil the carcass of the turkey or the turkey legs until all the meat comes off the bone (1 hour). This should make a broth. Chop up the meat. Add the cabbage, carrots, and the corn. Turn fire down to low to medium and cook slowly for another hour, or until done. Should make a large pot of tasty soup. | 
