Wednesday, December 15, 2010

Recipe: Turkey Vegtable Soup

I have been hanging out in CT since Saturday night.  Just laying low, trying to shake off a cold.  When I am at Killington, it is hard to stay in and take it easy.  The slopes call me and I over do it.

Soup sounded like just the right medicine for my cold.  I took out the remains of my Thanksgiving turkey from the freezer, mostly bones, a little skin and meat.  I threw it in the crockpot along with 2 qts of water, and cooked it on low for 6 hours.  I strained it and kept the broth.  I used half the broth on Monday for some Turkey Noodle Soup, and today I used the rest to make yummy Turkey Vegetable Soup.

Place in a large soup pot:

1 qt Turkey Broth
1 cup peeled coarsely chopped waxy rutabaga
2 peeled coarsely chopped carrots
1 small unpeeled coarsely chopped golden potato
1/2 cup coarsely chopped onion
1 stalk coarsely chopped celery
6 Crimini (Baby Bella) mushrooms sliced
2 cloves minced garlic
1 t of chicken bouillon
1/8 t black pepper
1/2 t oregano
1/2 t sage
1/2 t marjoram
1/2 t rosemary
1 bay leaf

Bring to a boil, and simmer until the vegetables are barely soft.  Then add:

1/2 can of well rinsed dark red kidney beans
3/4 cup of frozen corn
A large handful of spinach/arugula
Chunks of pre-cooked turkey (saved frozen from Thanksgiving)

Bring back to boil and simmer an additional 10 minutes.

Sprinkle some Romano cheese and serve a piece of with crusty bread.

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