Turkey Soup

On Thanksgiving, I threw the turkey carcass into the freezer, not wanting to deal with that then. Over the weekend I pulled it out and made some lovely broth! Then the other day, I used some to make some very simple vegetable soup.

2 Tbs oil
2 carrots, peeled and diced
2 stalks celery, sliced
2 cloves garlic, minced
1 onion, chopped
1/2 pound of green beans, trimmed and sliced
6 cups turkey broth
1 15 ounce can diced tomatoes with juice
2 tsp dried parsley
salt and pepper to taste

Heat the oil over medium heat and saute the carrots, celery, garlic, onion, and green beans about 5-10 minutes, stirring frequently. When the onions are translucent, add the rest of the ingredients and bring to simmer. Cook for 30-40 minutes until the vegetables are tender.

I was looking for a light soup. If you wanted a heartier one, add a cup or two (or a can) of cooked beans, or 1/2 cup rice or barley, or a cut up potato or two. You could also add some chard or spinach (or other greens), which I would have done had I had some around. Slice the greens thinly and add with the broth. A red pepper would have been nice too, both for color and flavor.



  1. Somehow my comment notification got turned off so I’m just now seeing these. Sorry!

    A while back I threw some greens and meatballs into a similar soup and it was fantastic!

    Yes, a flour and water thickener ought to work, although perhaps your gravy alone might do it. And the difference between this and a chat room is that I don’t necessarily see your comments right away–although I should have seen it sooner than now.

  2. I have a big pot on the stove with a turkey carcass, celery, onions,a couple of galic cloves, carrots, thyme, bay leaves, and cracked pepper. While I was compiling all of this this I poured a Holiday drink. I’m hoping to make a rather thick stew like concoction to eat over the next couple of days. Sounds good now – like the old style biscuits and gravy I remeber from my childhood visits to the hills of southern Ohio. I have left over gravy from Christmas dinner – I think I’ll throw that in too along with the leftover turkey meat. How should I thicken it? Will a flour and water paste do it? Perhaps I’ll experiment with thickening just a portion and leave the rest in it’s soup form to savor later. Any thoughts?

    Wow – is this really a blog? It’s my first time. What’s the diff between this and a “chat room”?

  3. I’m on my way over with some greens. That sounds great, with or without the greens. I’m thinking a few greens and meatballs (and minus the tomatoes) would turn it into a turkey Italian wedding soup, I gotta try this next time I’ve got a turkey carcass on hand. Great site full of practical and tasty wisdom useful to ordinary cooks like me.


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