| | FOR TURKEY STOCK |
| 1 | sm | Fresh turkey; (dicard giblets or save for another use) |
| 1 | lg | Onion; cut in half |
| 2 | | Carrots; cut into 1" pieces |
| 2 | | Ribs celery; cut into 1" pieces |
| 1 | | Sprig fresh thyme |
| 1 | | Sprig fresh oregano |
| 2 | | Bay leaves |
| 3 | | Cloves garlic |
| 1 | tb | Whole black peppercorns |
| | FOR SOUP |
| 3 | tb | Olive oil |
| 2 | lg | Red onion; finely diced |
| 8 | | Cloves garlic; minced |
| 1 | | Rib celery; diced |
| 1 | lg | Carrots; diced |
| 2 | md | Potatoes; cooked, peeled, and mashed slightly |
| 3 | tb | Chili powder |
| 3 | tb | Chipolte puree* |
| 2 | tb | Ground cumin |
| 1 | tb | Spanish paprika |
| 1/2 | ts | Ground cinnamon |
| 3 | c | Tomatoes; peeled and diced |
| 3 | c | Kidney beans; cooked |
| 1 | | Green bell pepper; diced |
| 1/2 | | Red bell pepper; diced |
| 1/2 | | Yellow bell pepper; diced |
| 1/4 | c | Red wine |
| 1 | tb | Cilantro; chopped |
| 2 | c | Mustard greens; coarsely chopped |
| 1 | c | Corn kernels |
| 1 | ts | Wine vinegar |
| | Salt |
| | Freshly ground black pepper |
| | Tabasco sauce; (optional) |
| 1 | tb | Lemon juice; (optional) |
