Turkey Vegetable Soup


When I was growing up, every year a few days after Thanksgiving, my mother always had a big pot of Turkey Vegetable Soup simmering on the stove. It was a resourceful way of using up every scrap of meat and leftover vegetables from the holiday table. Because the recipe made so much, we always had containers in the freezer to enjoy all winter long. The same tradition took hold in my kitchen, and this hearty soup has been a staple for over forty years. I don't remember my mother making it any other time of year except after Thanksgiving, but I make it often, especially when I have a roasting chicken with leftover meat. Everytime my husband smells it on the stove he sighs with contentment, "Comfort food!" The following instructions are taken from the recipe I put on paper thirty years ago, but you can vary the recipe by making substitutions that suit your tastes.

Marsha's Turkey Vegetable Soup

2 quarts turkey broth
1 large (32. oz.) can chopped tomatoes or two small 15oz. cans (I use the ones with garlic and basil)
1 medium onion chopped (or 1/4 C dried onion flakes)
2 medium potatoes, chopped
2 medium carrots (sliced)
1 C frozen peas
1 C frozen corn
1 C frozen green beans
or 2 bags of frozen mixed veggies
1 C of diced celery
1 clove garlic
1 teaspoon each of : oregano, basil, parsley, bay leaf
2 teaspoons sugar
1 teaspoon salt (or more to taste)
1/2 teaspoon pepper

After enjoying your Thanksgiving turkey, remove legs, wings and as much of the leftover meat as possible (dark meat being preferable) along with all pieces of skin (this makes the stock richer). Place in large stock pot with 3-4 quarts of water and bring to a boil. Cover and simmer for several hours until meat has fallen off the bones. It will reduce to about 2 quarts. Let stock rest for a couple of hours. Using food-safe rubber gloves (the stock will still be somewhat hot) remove all bones, leaving meat in the stock. Be sure to check for any small bones or gristle left in the broth. At this point I place the pot in the frig overnight so I can skim off the fat the next day. After the fat is skimmed off, add remaining ingredients, bring to a bowl then reduce heat to simmer gently, covered but with lid slightly off, for several hours. Allow to cool a bit before placing in freezer containers. Serve with crusty bread and green salad for dinner or with grilled cheese sandwiches for lunch.

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