If you are looking for a quick and easy way to use leftover turkey, this may well be the ticket. The original recipe was nabbed from cookbook author Mark Bittman’s book, “Eat Vegan Before 6:00.” A couple of years ago I started adding leftover Thanksgiving turkey to the mix. Of course, that changes the vegan status, but it is a darn tasty soup.
When I first saw the recipe I questioned the addition of a quarter-cup tomato paste. It seemed like it was too much. But guess what? I made it and loved it. The soup is as delicious as it is simple to prepare.
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Leftover Turkey and Vegetable Soup
Yield: 4 servings
INGREDIENTS
3 tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon minced garlic
1/4 cup tomato paste
Salt and ground black pepper, to taste
6 cups vegetable broth or water, plus more if needed in step 4
3 cups chopped firm vegetables, such as carrots, winter squash, cauliflower, broccoli or root vegetables
3 cups chopped soft vegetables such as zucchini, bell peppers, green beans or any greens
3 cups cooked or canned beans or fresh or frozen corn kernels or peas
1 1/2 cups cooked turkey, boned, skinned, cut into medium dice
Garnish 1/2 cup chopped fresh basil
DIRECTIONS
1. Put oil in large pot or Dutch oven on medium-high heat. Add onion and garlic. Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Stir in tomato paste and cook until it dries out a bit, a minute or two. Sprinkle with salt and pepper.
2. Add broth or water and scrape up any bits on the bottom of the pan. Add firm vegetables and bring to a boil. Adjust heat so the mixture gently bubbles. Cook, stirring occasionally, until vegetables are soft, 10 to 20 minutes, depending on the kinds you’re using.
3. Add zucchini or other soft vegetables, along with beans or corn or peas. Return to boil, then lower the heat so the mixture bubbles gently. Cook, stirring once in a while, until everything is quite soft, another 10 to 15 minutes, adding the diced turkey after 8 minutes.
4. If soup is too thick, stir in additional broth. Stir in basil; taste and adjust seasoning as needed.
Source: “Eat Vegan Before 6:00” by Mark Bittman (Clarkson Potter, $26)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
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