Jeana's Roasted Turkey, Artichoke and White Bean Soup

Begin by making the white bean soup mix. In a large soup pot, combine the hambone, 1/2 Cup onions, 1/2 Cup celery and 1/2 Cup carrots, the beans, the soup mix seasoning packet and 8-10 Cups of water (add water until the hambone is almost completely covered). Bring to a boil over high heat. Once boiling, reduce heat, cover and simmer for one hour. After one hour, remove lide and simmer for an additional hour. Carefully, check one of the beans for doneness. The bean should be completely soft throughout. Once the beans are cooked, remove from heat. Carefully remove hambone from the pot and set aside to cool. Once it is cool enough to handle, remove any ham you want for the soup.

While the bean soup is cooking, prepare the rest of the ingredients. In a large pan, heat 4 TBL of salted butter over medium heat. Add remainder of onions, carrots, celery and all of the green onions to the pan. Cook for 4-5 minutes or until vegetables soften.

Add flour to the pan and stir until incorporated. Cook for 1-2 minutes. Add lemon pepper seasoning and stir. Slowly pour in chicken broth, stirring to incorporate. Add turkey and artichokes to the pan. Remove from heat.

Add artichoke and turkey mixture to the finished bean soup. Bring to a simmer and cook for 10 minutes.

Serve topped with chopped parsley, grated parmesan cheese and a wedge of lemon.