Delicious, Thrifty Homemade Turkey Soup

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A repost of an old Favorite...homemade Turkey Soup. Turkeys are plentiful this time of year and mixed with lots of Fall vegetables such a healthy choice.

oldnewgreenredo

Once upon a time, I said I was an awesome cook and yet I seldom write food posts. But, when I think of Fall, I just have to think of a steaming kettle of homemade soup. Fresh turkey legs were in the counter this week and they were huge. So I picked up a package of two with the intention of making soup for our healthy living style.

oldnewgreenredo

If I were going to make a kettle full, I would use a 16 quart large kettle. But for a single turkey leg, I pulled out my trusty 8 quart crock pot. Then I cleaned out the refrigerator of the vegetables we had on hand.

At this stage of my life, I'm a taste cook for many recipes, in other words I don't use a recipe.

I know what I want something to taste like, so I start in my mind and use what I have basically in the house or freezer and go from there. No running to the store ten times a week, not really a GREEN thing to do. I shop when I'm out for other reasons, and avoiding extra carbon emissions by running to the store for a couple of ingredients.

oldnewgreenredo

My Version of 
Crock Pot Homemade Turkey Soup

1 fresh or thawed Turkey leg 1-1/2 to 2#
6-8 quarts of water depending on the size of your crockpot
Seasoning (I use 3 tablespoons of dried chives, 2 bay leaves, pepper to taste 2 tsp. salt, 3 Tblsp of salt free-Garden seasoning, or with fresh chopped or dried garlic)
2-3 small onions, chopped
4 stalks of celery including tops, chopped

Cook on High for 3 hours or more, until meat begins to separate from the bones. Remove turkey to cool. Remove fat, skin, and bones.

oldnewgreenredo

Soup is a great way to utilize what is in the refrigerator or your garden. 

Other great soup vegetables are tomatoes, zucchini, peppers, yellow summer squash, Swiss Chard, Spinach, Broccoli, mushrooms, Potatoes or your own favorites. I've even made Turkey soups with corn and crumbled cornbread to make a tasty hearty soup. 

 Just Take your pick in the amounts you desire. My soups tend to be stew with more vegetables than soup stock. The more vegetables the more flavorful the soup.

oldnewgreenredo

These large carrots have been particularly sweet and tasty.

I rough cut the cabbage also using the outer leaves.

oldnewgreenredo

oldnewgreenredo

today I decide to add a Small head of cabbage and chopped peppers.

Add:
5 large carrots sliced thick
1 1/2  cups of assorted chopped sweet peppers
1/2 small head of cabbage sliced thin

Add chopped parsley or cilantro with vegetables or fresh rosemary or all

Cook on high for 1 hour or until vegetables are all cooked. Taste and add more seasoning if needed. Add all chopped turkey and cook on high for 1-2 more hours.

Finally Squeeze juice of one lemon or 3Tbsp lemon juice as a non-salt enhancer and also to clarify the soup. (We use very little salt in our home, but use as needed for your tastes.)

Hint: if your pot is going to be too full, remove 2 cups of broth. Your vegetables will cook down and you can add the broth back in.

Optional Overnight Method or all day at work method.
Throw everything together in pot and cook on low all day or over night. You can also add 1 cup of: rice, navy beans, barley or wild rice with this method. I squeeze the juice of one lemon into the soup to help clarify it at the very end, when I chop the turkey up and put it back in.

PS Smoked Turkey legs are awesome for bean soups--and healthy and inexpensive choice over ham/pork hocks. Smoked Turkey is not as intense with smoke flavor than other meats, our favorite for navy bean soup.

oldnewgreenredo

oldnewgreenredo

Super Healthy Living

Fresh vegetables and Turkey!

Enjoy!

Thanks always for visiting. 

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Sandi