The bits of uneaten turkey were still on the platter Thanksgiving Day, but I already had the picked-over turkey carcass in a pot of water with two bay leaves, a few drippings, and the giblets. Making flavorful, healthy bone broth is one of my favorite things to do after roasting a turkey or a chicken! After letting the broth sit overnight in the fridge, then skimming the fat off the top, I had 12 cups of vitamin-rich broth just waiting to become some fantastic soup.
The Hub and I love soup, so when I make it, I make A LOT so I have some for the next day’s lunch and/or supper, plus I usually put a small container in the freezer.
This recipe makes nearly four quarts of spicy, healthy soup that’ll warm the cockles of your heart as well as make your other innards toasty warm on a cold winter day. You can easily halve the recipe, or even quarter it, and feel free to substitute chicken and chicken broth for the turkey ingredients.
Whatever you do, fire up the stove and get out the soup pot because your family is going to love this!
3 Tbls. olive oil
6 C sliced carrots
2 1/2 C chopped onions
1 tsp. smoked paprika
1/2 tsp. chipotle powder (I got mine at Global Infusion, but you can probably find it at any good spice store or online.)
1 Tbls. finely chopped fresh sage
12 C turkey broth
2 C water
5 to 6 C chopped turkey
3 C chopped fresh green beans (or frozen)
6 Tbls. tapioca starch
6 Tbls. water
Salt and pepper to taste
- Heat oil in a large soup pot.
- Add the onions, 3 cups of the carrots, the spices, and stir like crazy. Quickly add 1/2 C of broth before spices burn. Stir and cook until onions are translucent.
- Add 4 cups of the broth and bring everything to a boil. Simmer uncovered until the carrots turn very soft.
- Remove soup pot from the heat. Carefully ladle or pour the contents into a blender or food processor. You might have to do it in a couple of batches. Process everything until its thick and smooth.
- Pour the puree back into the soup pot. Return it to a medium heat and add all the remaining ingredients except the tapioca starch and the six tablespoons of water. Stir well.
- Bring soup to a boil. Stir together the tapioca starch and six tablespoons of water in a cup. Stir it slowly into the boiling soup. The puree and the tapioca will thicken the soup slightly, giving it a satisfying texture.
- Simmer soup, uncovered, for 45 minutes to an hour, stirring often to keep it from sticking on the bottom of the pot.
- Serve it hot with rice crackers or almond crackers.