Faced with a refridgerator full of leftovers, we had no desire to eat any of them in the original form that they were created (lots of recipes to post over the course of this week). So, we took the bag of the last of the turkey, and used that to make a homemade turkey soup.
Our usual soup is based off of and liberally adapted from the soup from How to Cook Without a Book.
We started with 6 cups of homemade seasoned turkey stock (now there's a recipe I couldn't post because um... I don't remember what I threw in. Suffice to say, we made about ten cans worth (20 cups) of stock. Mm, yum!).
Sautee one chopped onion and a heaping tablespoon of chopped garlic in a small amount of olive oil. Add approximately 1 cup leftover green beans, and 1 cup chopped carrots. Sautee until onions are starting to soften.
Add stock, and leftover cooked turkey (maybe 2 cups chopped?), and a can of diced tomatoes. Season with salt, pepper to taste. Add two bay leaves, one small handful crumbled dried sage leaves, 1/2 small handful crumbled dried savory leaves, and 1/2 small handful crumbled dried Greek oregano (I had fun drying spices this past summer).
Two large handfuls of noodles (we've been using whole wheat egg noodles for the extra fiber and healthy factor).
Makes four very very good sized helpings. Serve with crusty bread or croutons for a hearty meal.
Posted by Deb Atwood at November 28, 2004 06:48 PM | TrackBack