Introduction to the Best Leftover Turkey Soup

The search for the perfect way to use leftover Thanksgiving turkey is over. A recipe from cookbook author Mark Bittman’s book, “Eat Vegan Before 6:00,” has been adapted to include leftover turkey, making it a non-vegan but incredibly tasty soup. This adaptation has been a game-changer for using up leftover turkey in a quick and easy way.

The Original Recipe and Its Adaptation

The original recipe caught attention due to its simplicity and the use of a quarter-cup of tomato paste, which seemed like an excessive amount at first. However, upon trying it, the flavors melded together beautifully, making the soup as delicious as it is easy to prepare. Adding leftover Thanksgiving turkey to the mix enhances the flavor and texture, creating a hearty and satisfying meal.

Leftover Turkey and Vegetable Soup

Yield:

4 servings

INGREDIENTS

• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 tablespoon minced garlic
• 1/4 cup tomato paste
• Salt and ground black pepper, to taste
• 6 cups vegetable broth or water, plus more if needed
• 3 cups chopped firm vegetables, such as carrots, winter squash, cauliflower, broccoli, or root vegetables
• 3 cups chopped soft vegetables such as zucchini, bell peppers, green beans, or any greens
• 3 cups cooked or canned beans or fresh or frozen corn kernels or peas
• 1 1/2 cups cooked turkey, boned, skinned, cut into medium dice
• Garnish: 1/2 cup chopped fresh basil

DIRECTIONS

1. Put oil in a large pot or Dutch oven on medium-high heat. Add onion and garlic. Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Stir in tomato paste and cook until it dries out a bit, a minute or two. Sprinkle with salt and pepper.
2. Add broth or water and scrape up any bits on the bottom of the pan. Add firm vegetables and bring to a boil. Adjust heat so the mixture gently bubbles. Cook, stirring occasionally, until vegetables are soft, 10 to 20 minutes, depending on the kinds you’re using.
3. Add zucchini or other soft vegetables, along with beans or corn or peas. Return to boil, then lower the heat so the mixture bubbles gently. Cook, stirring once in a while, until everything is quite soft, another 10 to 15 minutes, adding the diced turkey after 8 minutes.
4. If soup is too thick, stir in additional broth. Stir in basil; taste and adjust seasoning as needed.

This soup has become a staple for using leftover turkey, thanks to its ease of preparation and the depth of flavor it offers. The combination of firm and soft vegetables, along with the turkey and tomato paste, creates a rich and comforting soup.

Conclusion

The leftover turkey and vegetable soup is a versatile and delicious way to use up leftover Thanksgiving turkey. With its simple ingredients and straightforward preparation method, it’s a recipe that can be enjoyed by the whole family. Whether you’re looking for a quick lunch or a hearty dinner, this soup is sure to please.

FAQs

• Q: Can I use other types of meat in this soup?
  • A: Yes, you can experiment with other meats, but the flavor and texture might vary.
• Q: How long can I store this soup?
  • A: It can be stored in the fridge for up to 3 days or frozen for up to 2 months.
• Q: Can I make this soup vegan again?
  • A: Yes, by omitting the turkey and possibly adding more vegetables or plant-based protein sources.
• Q: Is this soup suitable for all ages?
  • A: Yes, it’s a family-friendly recipe, but be mindful of the ingredients if serving to very young children or individuals with specific dietary needs.