What to do with your holiday bird leftovers? We decided to make a simple soup that our little roommate devoured. In this case, we whipped this up ahead of time, cooled it down and left it in the fridge for the next night’s dinner. Soups seem to taste better if you have them a day later.
We had day old bread and placed it at the bottom of the bowl before adding the soup. It was also good with a dash of grated cheese. Depending on your serving size, this can feed up to 6 people.
If you don’t have the exact ingredients, get creative and substitute. Remember, recipes are just guidelines!
- Olive Oil – 3 Tbs.
- Red Onion – 1/2 large – quartered or however you wish
- Paprika – 1 tsp.
- Turmeric – 1 tsp.
- Thyme – 1 tsp.
- Chinese 5 Spice – 1 tsp. – if you don’t have this, it’s a combination of anise, cloves, black pepper, cinnamon and fennel
- Chicken Bullion – 6 tsp.
- Garlic – 2 cloves – or however much you wish
- Cherry Tomatoes – 10 – cut each in half
- Small Potatoes – 10 quartered or halved – we used red fingerling, but grab what you like
- Turkey Meat – 1lb, but use as much as you like.
- Red Wine – 1/2 c. – we used Merlot
- Bay Leaves – 2 or 3 – substitute a small carrot – we use this to curb the acidity
- Water – 5 c.
- Quinoa – 1/2 c.
- Veggies – 1 small frozen bag of corn, peas and carrots mix
- In large pot, combine ingredients 1 thru 7 on medium heat until onions are transparent (about 15 to 20 minutes).
- Add items 8 thru 10 and stir as needed in order to prevent soup base from sticking & burning. You may need to lower the heat to medium low through this step.
- Add ingredients 11 thru 13. Bring to a boil, then bring heat to medium low for about 10 minutes.
- Add items 14 thru 16 and simmer with lid (low boil) for about 30 minutes. Don’t forget to occasionally stir.
- Serve with warm crusty bread.