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.
Turkey Vegetable Soup
Ingredients
- 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
Instructions
- 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.
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