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Warms You Twice Turkey Soup

Monday, January 7th, 2013

After roasting a beautiful organic turkey for Christmas dinner, my family tried to use all the left-overs…but after several days of turkey sandwiches, it was time to find a more creative way to finish all the bits and pieces of meat that remained. The cold weather put me in a “soup mood”, so I began to explore the ingredients on hand to determine the best combination to make left-over turkey more exciting. Most of the ingredients used in this recipe are food items that are usually on hand in my kitchen and with a quick trip to the market to buy cannellini beans and chipotle peppers in adobo sauce, I was ready to make soup!

Warms You Twice Turkey Soup
Makes approximately 4 main dish servings

1 stalk of celery, washed and finely chopped
1 large carrot (or 2 small carrots), washed, peeled and finely chopped
1 medium onion (approximately 5 oz.), chopped
1 clove mild garlic, finely chopped
1 Tbsp + 1 tsp olive oil
1 cup (8 oz.) diced, roasted turkey
1 15.5oz cannellini beans, rinsed and drained
1 15.25 oz. whole kernel corn with liquid (I used corn with 50% reduced salt)
2 cups unsalted chicken cooking stock
1 cup water
1 ½ tsp dried cilantro
½ tsp fine sea salt
1 small canned chipotle pepper, finely chopped (from chipotle peppers with adobo sauce)
½ tsp. adobo sauce (from canned chipotle peppers with adobo sauce)
1 tsp. Worcestershire sauce

Wash and finely chop the celery, carrot(s), onion and garlic. Add the olive oil to a 4 quart soup pot and warm on medium heat.  Add the chopped vegetables to the oil in the soup pot and sauté until soft, but not browned, about 5 minutes, stirring frequently.  Stir in the diced turkey, rinsed and drained cannellini beans, whole kernel corn and liquid from can, and stir gently to mix with the sautéed vegetables. Add the unsalted chicken stock and water, stirring to mix thoroughly with other ingredients in the soup pot. Finally, add the cilantro, fine sea salt, chopped chipotle pepper, adobo sauce, and Worcestershire sauce, stirring to mix the spices and seasonings with the soup mixture.  Reduce heat and allow the soup to simmer, covered, for approximately 20 to 30 minutes. Serve with tortilla chips broken into the soup.

Note: I allowed for the “saltiness” of the tortilla chips when adding salt to the soup as it cooked.  If you prefer the soup without tortilla chips, you may wish to add a small amount of additional salt, to taste…but remember, it’s easier to add salt if it’s needed than to take it out if there’s too much!  I also recommend allowing the flavor of the soup to “mature”, so I make the soup one day and eat it the next…or perhaps you could make it early in the morning and enjoy it for dinner that night.  Either way…enjoy!


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