Al Yeganeh, from Soup Kitchen International gave out his recipe in New York Magazine, 10/28/96. I substituted the Turkey for Itlalian sausage and it made an even better soup for my taste. This is the orignal recipe.
Place all ingredients for the stock in stockpot and fill with cold water until turkey is just covered. Bring to a boil and simmer for 1 1/2 hours until turkey is cooked. Remove turkey. When cool enough to handle, debone, and return bones to stockpot, reserving meat. Discard skin. Cover and continue cooking for another 2 1/2 to 3 hours. Strain. Set aside.
TO PREPARE THE SOUP:
Heat oil in a soup pot. Add onions and garlic, sauteing until onions are translucent.
Add celery, carrot, and potatoes. Sweat over medium heat for 30 minutes, until the vegetables are soft, stirring occasionally.
Add chili powder, chipotle, cumin, paprika, and cinnamon, cooking over low heat for 10 minutes and stirring occasionally.
Add tomatoes, 6 cups stock, beans, peppers, wine and cilantro, simmering for 35 to 40 minutes.
Add turkey, mustard greens, corn and vinegar. Cook for 15 minutes.
Season to taste with salt, pepper, Tabasco, and lemon. Serve with 1 or 2 garnishes.