On Friday, I taught you how to make Turkey Bone Broth using your leftover turkey carcass from Thanksgiving.
Now you get to use that delicious bone broth (or chicken broth, if you prefer) to make Turkey, Bean & Vegetable Soup, a nutritious and comforting one-pot meal that makes use of the random extra vegetables, potatoes, herbs, beans and meat you may have in your fridge.
This soup is nourishing to the Spleen and Stomach organ systems, easy on digestion, and a great immune booster, so it’s an excellent choice for this late Fall/early Winter time of year. It’s also a great fertility food: a nice way to get in your daily dose of bone broth when you’re trying to conceive.
The idea of this soup is that it’s EASY. Although Turkey or Chicken Bone Broth takes about 24-36 hours to make, most of that time is passive: it leaves you with lots of broth to freeze for later use.
If you don’t have bone broth, and just need a quick soup for tonight’s dinner, this recipe fits the bill. You can use store-bought broth in place of bone broth, it just won’t be quite as nourishing. Feel free to use your creativity and substitute whatever vegetables and herbs you have on hand, and toss in leftover cooked chicken, turkey, sausage, and/or beans.
Turkey, Bean & Vegetable Soup
Total Cooking Time for Soup: 50 minutes
Active Time: 10-15 minutes
3 c. Turkey Bone Broth (or substitute chicken bone broth or store-bought broth)
3 c. water
1 red onion, diced
5 cloves garlic, peeled and diced
3 stalks celery, diced
5 carrots, peeled and chopped
1 red, yellow OR orange pepper, chopped
2 large russet potatoes, diced
2 c. cooked beans* – I used 1 c. pinto beans and 1 c. kidney beans
*My homemade beans recipe: 1 c. dried organic beans (black, pinto, kidney, etc., or combination of the above), washed, soaked 6 hours or overnight in a bowl, then cooked 5.5 hours on HIGH with 8 c. of water, 1 bay leaf and 1 pinch cumin powder in a slow-cooker. You can use canned beans if you don’t have homemade ones on hand or are short on time.
1 c. cooked turkey (boneless), or 1 c. cooked chicken or sausage – use what you have! You can also omit this step.
1 T. coconut oil
1 bay leaf
4 leaves fresh sage, finely chopped
Pinch dried thyme
Salt to taste (I like fleur de sel for soup, but you can also use pink or grey salt or sea salt)
Parmesan Cheese, freshly shredded (optional)
1.) In a large stainless steel or cast-iron pot on the stovetop, heat the coconut oil. (My absolute favorite kitchen item is my 7 1/4 quart Le Creuset dutch oven – perfect for soups and stews.)
2.) Saute onion, garlic, chopped sage and a pinch of salt on medium, until transparent and fragrant.
3.) Add bone broth, water, vegetables and potatoes. Turn to high and bring to a boil. Once boiling, reduce heat to medium low, stir, add bay leaf and simmer 30 minutes, stirring once or twice.
4.) Stir in cooked beans and the cooked turkey (or chicken or sausage) and simmer another 10 minutes.
5.) Add salt to taste.
6.) Reduce from heat and let sit 10 minutes or so.
7.) Serve with a sprinkle of parmesan cheese on top of each bowl, and maybe some crusty sourdough bread on the side.
My kids (4 and 6) polished off their helpings and declared this soup “yummy.”
My daughter (above, sitting in my lap – her favorite place to eat dinner) gave the soup two thumbs up.
My son described it as a “creamy beany veggie soup with turkey.”
What’s your favorite kind of soup for late Fall?
Written by Abigail Morgan, L.Ac.; photos by Abigail Morgan and Dave Clark, all rights reserved.