On a whim, I decided to roast a turkey breast last Saturday night. It was good (and fun to cook) but it’s really too much for just two people to eat. Once we were finished slicing the meat off the bone, I strained the pan juices, wrapped the bones in foil and put both the fridge.
Now, it’s time to make stock. Put the turkey breast (most meat removed), a couple of carrots, onions and some celery ribs in the pot. Fill the pot with water and toss in some chicken stock concentrate. Bring this to boil, turn down to simmer for an hour or two.
Once the stock has simmered, remove the turkey breast and pick any remaining meat off of the bone. Strain the stock, add the reserved roasting pan juices (fat skimmed off) and reserve to make the soup.
Sunday Best Turkey Vegetable Soup
- Olive oil
- 1/2 small head cabbage, chopped
- 3-4 carrots peeled and chopped
- 1 small onion chopped
- 5-6 cloves garlic minced
- 2-3 celery heart ribs chopped
- 8 oz. mushrooms
- 28-oz. can tomatoes (diced, crushed, whatever you have)
- Handful frozen cut green beans
- Couple handfuls each, frozen peas and corn
- Leftover turkey bits picked from bones
- Basil, salt, black pepper
- Turkey stock
- Small tomato paste (optional)
In large stock pot, heat a small amount of olive oil. Add cabbage, carrots, onion, celery, garlic and mushrooms. Cook 10-15 minutes or so until vegetables are soft. (Add a little water if it seems too dry.) Add tomatoes and green beans and enough stock to cover all vegetables. Add salt, pepper and basil to taste. Bring soup to boil, and reduce heat to medium to simmer for an hour or so, adding more stock as needed. Once soup is thick and vegetables are cooked, add frozen carrots and peas and turkey. If you prefer your soup to be extra thick (and I do), add tomato paste and stir until paste is dissolved and soup is thick.
Ladle and enjoy!!