Turkey Vegetable Soup

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Last weekend was Canadian Thanksgiving, and as is the norm after cooking a 10lb bird for 3 people (actually I cooked for 4, but my daughter is a vegetarian), there are oodles of leftovers…..leftover.  This soup is hearty and has a good zip to it with the addition of the canned tomatoes with chiles (ie. Rotel).

First order after removing the remaining meat from the bird was to put the carcass in a large stock pot and add about 12 cups water.  Bring to a boil, reduce heat, cover and let simmer for several hours. Remove from heat and let sit overnight.

Next day, remove carcass and strain the broth into a large bowl. Cover and put in the fridge so that any remaining fat solidifies to be skimmed off the next morning.

Now you have great base for your soup!

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Ingredients

10 to 12 cups turkey broth
1/2 yellow onion, diced
1 cup diced celery
1 cup carrots, sliced
1 large golden beet, peeled and cut into 1cm cubes (about 1 1/2 cups)
1 cup mini red potatoes cut into 1cm pieces
500 ml jar of canned tomatoes with chiles *
1 1/2 cups shredded turkey meat (white/dark or both)
1/4 cup fresh parsley, chopped
2 sprigs of oregano, leaves stripped and chopped
Salt and pepper to taste
Olive oil

Directions

In a large stock pot over medium heat, drizzle 2 tbsp olive oil.  Add onions and celery and cook for 3 to 5 minutes until onions are translucent.   Add carrots, beets and potatoes and cook for another 5 minutes stirring often.  Puree the canned tomatoes with chiles and add to the pot.  Add herbs and turkey broth.  Season with salt and pepper to taste.

Bring to a boil, reduce heat and simmer for 2 to 3 hours.  If you like a thicker consistency to your soups, dissolve 2 heaping tablespoons of cornstarch in one cup of cold water and add to soup 20 minutes before serving.

Serve with a side salad and a crusty harvest grain bread.

Makes 8 servings

Deborah

* Substitute plain canned tomatoes for the tomatoes with chile’s if you don’t like spice.

 

 

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