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Mom’s Turkey Soup

Mom's Turkey Soup

Description

This is the wonderful turkey soup I grew up eating, usually around the holidays. Healthy and delicious.

Ingredients

• 8 cups de-fatted turkey stock made from bones (or no-salt canned chicken broth)
• 1 large can diced fire roasted tomatoes
• 2 bags frozen mixed vegetables
• 3 – 5 stalks celery, chopped
• 1 each red, yellow and green bell pepper, chopped
• 1 onion, chopped
• 4 cloves garlic, chopped
• 3 cups cooked turkey, roughly chopped
• Seasoning to taste: ancho chili powder (about 1.5 tbsp.), cumin, chili powder (about 2 tsp), herbs (thyme, oregano, etc.), fresh chopped parsley, salt, pepper
• 1 tbsp. olive oil

Optional Ingredients

• Potatoes (diced)
• Cooked rice (add when reheating individual portions)
• Beans (navy, pinto, black, etc.)

Instructions

• Sauté in a skillet with olive oil the onion, bell peppers and celery (about 3 minutes).
• Add garlic and sauté another 2 minutes or so.
• Add herbs, a little salt and pepper and chili powders and sauté another 2 minutes or so, stirring so chili doesn’t burn.
• Remove from heat and stir in tomatoes and parsley.
• In a large pot, heat stock then stir in the mixed vegetables, chopped turkey and the contents of the skillet.
• Cook for an hour or two on low heat, uncovered.
• Cool in water bath, then chill in refrigerator.
• Skim any fat, taste for seasoning.
• At this point you can add more vegetables, beans, etc. if you want the soup thicker.
• Heat through, then pack in individual serving containers and refrigerate.

Notes

Yield: Varies. Will keep 3-4 days refrigerated or 6 months frozen at zero.

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Recipe submitted by John Stone