Turkey Vegetable Soup

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I often make this after Thanksgiving using the turkey and stock I make from the bones.  It is full of vegetables and Marlo really likes it so I think it is a win, win.

Prep time:  30 minutes

Serves:  6 to 8

Ingredients:

     8 cups stock or chicken broth

     4 cups leftover turkey, chopped

     4 cups potatoes, chopped ( sometimes I use pasta)

     4 cups celery, chopped

     4 cups carrots, chopped

     ½-1 teaspoon Tabasco sauce (any hot pepper sauce, adds a depth of flavor, does not make it spicy hot)

     salt and pepper to taste

I often use onions, but didn’t this time.  Marlo really doesn’t like them and I reasoned that onions had been used in making the stock providing plenty of flavor.  These amounts can be varied according to taste which is one of the great things about soup.  Sometimes it’s great and other times not so much.  But Marlo likes this every time I make it.

Directions:

Place stock or broth in large kettle over medium heat.  Add the potatoes and bring to boil for 10 minutes.  Then add the carrots and celery and boil for 10 more minutes.  Finally add the cooked turkey and continue cooking until the turkey is hot.  Then add the Tabasco sauce and salt and pepper to taste.  The stock and components will vary on how seasoned they are so the final tasting and adjustment will add the magic!  You will know when the taste zings!

Please ask any questions that come to mind and I welcome all comments.

 

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