Leftover Turkey Soups

Recipes 2 Comments 5th April, 2014

 

Lunch Soups

Since starting my new job I’ve been trying to make small changes in my lifestyle to be healthier (and hopefully lose a few pounds).  One of those changes is packing lunch instead of eating out.  These easy leftover turkey soups freeze well and are perfect for a cold winter day.

Remember kids, you should use all the parts of the buffalo!  Generally when I or someone in my family makes a turkey/chicken/duck/goose/otherwise festive fowl, I divide the leftover meat and bones into quart-sized freezer bags and then use them to make soup over the next few months.

Turkey and Black Bean Soup

Black Bean Turkey Soup

This recipe makes about three generous servings of turkey and black bean soup.  The recipe can easily be multiplied for bigger families.

Ingredients:

Leftover turkey

One can of black beans

Half of a medium onion

Hot pepper (I used jalapeno)

Half of a sweet red bell pepper

A mushroom or two (optional)

Handful of frozen corn

Half of a small zucchini

Paprika (1 tsp)

Cumin (1 tsp)

Garlic (1 clove)

Instructions:

Put the turkey in a small pot and cover with water.  Simmer on the stove for about two hours, or until the water starts to taste like broth.  At this point, you’ll want to keep the soup at just below a boil.  Pull the turkey/bones out of the pot, and then remove the meat from the bones.  Put the meat back in the pot, and throw the bones in the garbage.  Rinse the black beans well, then add them to the pot.  Chop up the garlic, onion, mushroom, and peppers.  Add them to the soup, and then throw in a handful of corn.  Season as desired (I used cumin and paprika).  Cook for a half hour or so, then add the zucchini.  Cook for another 10-15 minutes, then serve.

 Tomato Lentil Turkey Soup

Tomato Lentil Turkey SoupThis recipe makes about three servings of tomato lentil turkey soup, and can be multiplied for larger households.

Ingredients:

Leftover turkey

Half of a medium onion

1 clove garlic

1 can diced tomatoes

2 handfuls of lentils, red or green

1-2 mushrooms

A little bit of sweet red bell pepper

Half of a small zucchini

Italian seasoning

Basil (fresh or dried)

Instructions:

Put the turkey in a small pot and cover with water.  Simmer on the stove for about two hours, or until the water starts to taste like broth.  At this point, you’ll want to keep the soup at just below a boil.  Pull the turkey/bones out of the pot, and then remove the meat from the bones.  Put the meat back in the pot, and throw the bones in the garbage.  Add the can of diced tomatoes.  Chop up onion, garlic, mushroom, and bell pepper.  Add to the pot.  Throw in two handfuls of lentils.  I used a handful of red lentils and a handful of green lentils.  The red lentils tend to blend into the tomato sauce as they cook, whereas the green lentils are a bit more plump and distinctive.  Cook the lentils in the soup for about a half hour or so.  Season to taste.  I had some fresh basil, so I threw that in too.  Chop up the zucchini, add it to the soup, and then cook it for about another ten minutes.  Enjoy!

2 Responses to “Leftover Turkey Soups”

  1. Rose Barnas

    Yum! These soups sound delicious! A tip for more flavor…if you break the bones apart as much as possible before you start boling them to make broth, the broth will have all the flavor and nutrition from the bone marrow. I “snap” as many bones as possible, before throwing them into the broth pot.

    AR

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