When you have leftover turkey from Thanksgiving, Christmas or any other holiday, this is a great way to use it up instead of making the typical leftover recipes. This is a fairly simple recipe and it makes a bold and hearty soup that can be served at lunch or dinner. It is a complete meal by itself or you can add a small side salad and a roll if so desired, but it is really not necessary.
Here are the ingredients required for the recipe:
4-5 cups diced cooked turkey (You can use a combination of dark and white meat)
4 small to medium size green zucchini squash
3 small to medium size yellow squash
2 red peppers (green peppers make the soup too bitter so red are better to use)
1-2 large sized brown or white onions
4-5 stalks of celery
1 bag small baby carrots
1-2 cups of green beans
3-4 medium sized potatoes either white or red skin
2 cans of diced tomatoes 8 oz size
4 cans of tomato sauce 8 oz size
1 cup dried barley
1 can of corn kernels
Salt, pepper, parsley flakes, granulated garlic and thyme to taste
Many people traditionally make turkey soup…similar to chicken soup with left over turkey and the carcass. Why not make a bolder soup that is chock full of vegetables and nutrients instead of traditional turkey soup. This is a fairly easy recipe to make. The most difficult part is cutting everything up prior to placing it into a dutch oven to cook on your stove. First you need a large dutch oven to place all the ingredients in and also a lid for the dutch oven. Set the dutch oven aside since you will be placing all the ingredients directly into it.
Wash and dry all the vegetables thoroughly and set them all aside until it is time to cut them and add them to the dutch oven.
Cut the already cooked turkey into cubes and place it into the dutch oven. Make sure that you remove any skin or bones from the turkey since you do not want to have any of the skin or bones in your soup.
Slice the fresh uncooked green zucchini squash and fresh uncooked yellow squash either into thin circles or cubes and place it all into the pot. Make sure you cut off the ends of the squash and discard them. Some people may prefer to cut the skin off of the squash and discard it, but when you do this you loose a lot of the valuable nutrients contained in the squash, so it is best to leave the skin on the squash when cooking it in the soup.
Peel and clean the onions as well as the red peppers and celery. Wash all of it off and then dry it.
Now dice the onions, red peppers and celery and place it all into the pot.
Wash and dry the potatoes. Now peel the raw potatoes and cut them into cubes and add them to the pot.
Add the bag of washed baby carrots into the pot.
Wash and dry the fresh uncooked green beans. Cut the ends of the fresh uncooked green beans off and then cut each green bean into half or into three pieces and place them all into the pot.
Open the cans of diced tomatoes and also the tomato sauce and add them into the pot.
Drain the liquid from the can of corn and add it to the pot.
Put the cup of dried barley in a strainer and rinse it with cold water, and then shake the excess water off and place the barley into the pot with all the other ingredients.
Now add the spices, salt, pepper, granulated garlic, thyme and parsley flakes to the pot.
Fill the pot the rest of the way with water so it is about a few inches from the top. Stir all of the ingredients thoroughly.
Place the pot on the stove and turn the stove to high heat until the mixture until comes to a boil.
Lower the heat to medium and remove any soup scum from the top of the pot and throw it away.
Cook the soup for a number of hours until it becomes thicker in texture. Taste the soup periodically to see if you need to add more more of the seasonings to it for flavor. It is always a personal preference regarding taste and spices. Some people like things to be a little bolder in flavor then others so you need to be the judge of what is best for you and your family. So enjoy this bold and healthy soup on a cold winter night. As I mentioned above you can serve it with a side salad and also add rolls or corn bread with the soup for a nice hearty, healthy meal.