Turkey Vegetable Soup

This is based on a recipe in Eating Better for Less, an old cookbook from the 70’s. A lot of information in there is outdated (looking at example prices is crazy), but there are some good basic recipes as well as tips on preserving and other home economic tips.

This is a very inexpensive meal. It uses up leftover turkey and broth from the carcass, and with a few inexpensive vegetables and spices, it makes for an excellent, flavorful meal.

8 cups turkey stock
1/4 cup onion (about 1/4-1/2 onion), chopped
2-3 ribs celery, chopped
1 cup chopped cabbage
2-3 carrots, sliced
14 oz can diced tomatoes (or pint jar home-canned tomatoes)
2 cups diced cooked turkey
1/2 cup frozen peas
1 tsp. thyme
sea salt to taste
freshly ground black pepper to taste

Put everything except turkey and frozen peas into a pot. When you add the tomatoes, add the liquid as well. Simmer for 30 minutes. Add turkey and peas and heat until they are heated through, about 5-10 minutes.

Serves about 4-5 people as a dinner with bread and/or salad on the side.


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2 Responses to “Turkey Vegetable Soup”

  1. Pennywise Platter Thursday 12/10 Says:

    […] @ WithWithout – Turkey Vegetable Soup I’m sharing another frugal way to use Thanksgiving leftovers and have it seem like a brand new […]

  2. Menu Plan Monday – Week of 3/29/10 « Cooking without almost everything Says:

    […] Tuesday – Turkey Vegetable Soup […]

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