Leftover Turkey Vegetable Soup
High Cotton Photography
- Yield: 6 servings
- Prep: 15 mins
- Cook: 125 mins
Use a turkey carcass that hasn't been completely stripped of meat, although too much skin still adhering to it can make the soup oily.
Ingredients
- 1-- leftover turkey carcass, with some meat still on the bones
- 3 1/2quarts water
- 2-- bay leaves
- 1medium onion, finely chopped
- 2-- celery stalks, thinly sliced
- 2medium carrots, peeled and thinly sliced
- 1medium rutabaga, peeled and diced
- 1medium parsnip, peeled and thinly sliced
- 1medium parsnip, peeled and thinly sliced
- 1 1/2teaspoons dried thyme
- 1teaspoon rubbed sage
- 1teaspoon salt, or additional to taste
- 1/2teaspoon freshly ground pepper
Instructions
- Place carcass, water and bay leaves in a large soup pot or Dutch oven. If carcass is not fully submerged, break it into pieces. Cover and bring to a simmer over high heat. Skim off foam, reduce heat to low, and simmer 1 hour.
- Transfer bones to a large bowl using a slotted spoon. Discard bay leaves. Add remaining ingredients to broth; simmer, uncovered, about 1 hour or until vegetables are tender.
- Remove meat from bones. Chop, stir into soup, and simmer 5 minutes or until thoroughly heated. Taste and add more salt if needed before serving.
Recipe by Bruce Weinstein and Mark Scarbrough.
Nutritional Info *per serving
- Calories 80
- Glycemic Load 4.01
- Fat 0
- Saturated Fat 0
- Polyunsaturated Fat 0
- Monounsaturated Fat 0
- Cholesterol 0
- Sodium 140mg
- Potassium 660mg
- Carbohydrate 19g
- Fiber 6g
- Sugars 10g
- Protein 2g
- Trans Fat 0
- Vitamin A 70%
- Vitamin C 60%
- Calcium 10%
- Iron 8%
