Turkey Bean and Bacon Soup -- gluten free

This is a pretty straight-forward recipe, and it's a good use for some of that leftover turkey.  The reason I don't use ham in my soup is because, I can't find, (or afford!), ham that is simply smoked.  Otherwise, it probably has gluten in it.  Those "natural flavorings" are usually gluten in processed meat.  There are several bacon brands out there that are free of "natural flavorings," thankfully.  However, when I can't find a safe bacon, I can usually find a safe sausage to use in it's place.  My family loves it, especially with a side of Corny Cornbread.  Yum!

Turkey Bean and Bacon Soup
Makes about 12 servings

In a large soup pot, (approximately 5 quarts), soak over night*

2 pounds small white or navy beans
16 cups (one gallon) water

*Alternate method:  Put the beans into the water and bring them to a boil over high heat for 2 minutes.  Turn off the burner and allow the beans and water to rest for one hour.  Continue as described.

Pick off any beans that are floating, then drain off the water.

Add to the drained beans

1 large sweet onion, chopped
4 to 6 carrots, chopped
The tops and ends of 1 bunch of celery (about 2 cups, chopped)
1 tablespoon garlic
1 teaspoon dried basil
1 tablespoon dried parsley

Cover the beans and veggies with water or turkey broth, and simmer them for about 2 to 3 hours on medium-low heat.  Skim off any foam that appears on the surface and discard it.

About 45 minutes before serving, cook and cut into bite sized pieces

1 pound gluten-free bacon (or sausage)

Just before serving, add the bacon and

2 to 3 cups cut up cooked turkey

Season to taste with

Sea salt
Adobo
Lemon Pepper
This is a great make-ahead meal.  Eat part of it immediately, then save the rest for leftovers, or freeze it for meals at a later date.