Makes at least 10 liters (2 gallons)
2 cups dried medium chickpeas
The night before making the soup, place chickpeas in a medium sized bowl, add baking soda and cover with enough warm water to leave 4cm (1-1/2 inches) above the chickpeas.
Gently heat enough olive oil (not extra virgin) to saute the onions. Add onions and stir as they saute. After 10 minutes, add the carrots, the celery, juniper berries, thyme, oregano and bay leaves. Cover the pot and saute gently for another 20 minutes, stirring occasionally to make sure they do not stick to the bottom.
Add soup bones and turkey, and continue to saute gently for another 20 minutes, covered. Add the cabbage, and continue to saute, stirring occasionally for 20 minutes.
Add water (hot, if you have a kettle) to within 2.5cm (1 inch) of the top of the pot, bring to a boil, and then lower the flame to a rolling simmer. Add the chickpeas. Leave to simmer for at least 2 hours.
Add the courgette, peppers, tomatoes and the soup powder mixture. Continue to simmer for at least 30 minutes. Serve piping hot.
This soup is better on the second and third day.