Last year, Husband (then Fiance) asked me to make soup from the turkey carcass. I willing obliged as long as he asked his mother for a recipe he knew he liked. She sent us the Turkey Broth Recipe and this little gem: Garden Soup.
When I first made this soup, I was inclined to think I was not going to like it. I don't really enjoy tomato soups (I have slight allergy) as well as I don't care for Lima beans or (cooked) carrots. How wrong I was. I love this veggie filled soup. I have no problem enjoying this soup despite the fact that I still eat around the carrots (it's a texture thing, not flavor).
This year, we changed it up this year and decided the put in some green beans which turned out VERY good. I have dropped a bit of spinach in my personal bowl as well as Husband this spinach wilted in a soup is a bit odd. I think some form of peas wouldn't go amiss as well as maybe some asparagus. Pretty much add or take out any veggie that suites your tastes.
Garden Soup
Ingredient's
2 cans (29 oz total) of chicken broth (or 4 cups of homemade turkey broth)
2 cans (24 oz total) of tomato juice
1.5 cups of chopped chicken (or the turkey you salvaged from when you made the broth)
1 (12 oz) can whole kernel corn, drained
1 (10 oz) package frozen Lima beans, thawed
2 small potatoes, peeled and chopped
1 medium onion, chopped
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1.5 tablespoons Worcestershire sauce
1 bay leaf
3/4 teaspoon garlic salt
1/2 teaspoon pepper
Method:
Combine all the ingredients in a large Dutch oven or soup pot. Bring to a boil.
Cover and reduce heat.
When it have come down to a simmer, add the bird meat.
Simmer for 1 hour, covered (stirring occasionally)
Remove bay leaf and enjoy.
**Today's title comes from Peg Bracken from The Compleat I Hate to Cook Book with the full quote reading: Facts must be faced. Vegetables simply don't taste as good as most other things do.**
No comments:
Post a Comment