Prep 15 mins
Cook 40 mins
I saw this in Ken Haedrich's "Soup Makes the Meal" and thought it would make good use of the turkey broth and meat we had left from Thanksgiving. It is a delicious soup! I am posting the original recipe which can easily be doubled and the seasonings can be increased or lessened to meet your family's tastes. To reduce the fat I simmered the veggies in broth and omitted the oil. I added extra of each of the veggies and also a diced zucchini. Delicioso!
- 2 tablespoons vegetable oil
- 1 onion, large, chopped
- 1 celery, sliced thinly (1 rib)
- 1 red bell pepper, seeded and diced (capsicum)
- 1 carrot, peeled and diced
- 2 garlic, minced (2 cloves)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1⁄2 teaspoon sweet paprika
- 5 cups turkey stock
- 2 cups turkey, cooked, chopped
- 1 cup corn, fresh or 1 cup frozen corn
- 2 teaspoons tomato paste
- freshly ground black pepper, to taste
- 2 tablespoons fresh cilantro, chopped or
- parsley, leaves chopped
- Heat the oil in a soup kettle over moderate heat. Add the onion and cook, stirring, for 5 minutes.
- Add the celery, bell pepper, and carrot, salt lightly, cover, reduce the heat slightly, and sweat the vegetables for 5 minutes.
- Stir in the garlic and spices and cook, stirring, for 1 minute.
- Add the stock, turkey meat, corn and tomato paste and season with salt and pepper.
- Bring to a near boil, cover, and reduce the heat to moderately low. Gently simmer for 15 minutes, then turn off the heat and let the soup sit for at least 15 minutes.
- Reheat gently and serve, stirring in the fresh herbs just before serving.