Husband gives this recipe a “thumbs up.” I finally found a great use for the dark meat I froze from the Christmas turkey. I’m frugal and don’t want to waste any food, however, we don’t particularly like the dark meat on turkey. I was thrilled to find out it actually makes delicious soup. My husband commented that he thought this was one of the best homemade soups he’s tasted. He really liked the plentiful amount of turkey in it. (That’s our turkey in the picture. Doesn’t it look funny? It doesn’t look like the turkeys in the magazines. I think it’s that wing sticking out. Anyway, it tasted good and that’s what counts!)
I want to post the recipe so I won’t forget how I made it! Do you ever have that problem? You make up a recipe, don’t write it down, and then can’t re-create it later?
Anyway, here’s the easy recipe. Add all of this to a large pot:
- 2 cans beef broth (I used beef broth with onion)
- 1 can petite diced tomatoes
- 2-3 cups bite-sized pieces of cooked turkey – I put the turkey in partially frozen
- 1/2 large onion or 1 small onion, chopped
- 2 large potatoes, peeled and diced
- 1 cup chopped carrots
- 1 teaspoon minced garlic
- 1 large bay leaf (or 2 small)
- 1 teaspoon dried parsley (I didn’t measure so this is approximate)
- 1/4 – 1 teaspoon dried thyme (Again, I didn’t measure)
- Salt & pepper to taste
Cook on medium until veggies are tender and the soup is thoroughly hot.