• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Terry Ambrose

Writing is like a good barbecue sauce, if it ain't bold, it ain't worth doing.

  • Home
  • About Me
    • Interviews
    • Appearances
    • Media
    • Privacy Policy
    • Contact Me
  • All Books
    • Seaside Cove Bed & Breakfast Mysteries
      • A Treasure to Die For
      • Clues in the Sand
      • The Killer Christmas Sweater Club
      • Secrets of the Treasure King
    • Trouble in Paradise McKenna Mysteries
      • Photo Finish
      • Kauai Temptations
      • Big Island Blues
      • Honolulu Hottie
      • Mystery of the Lei Palaoa
      • North Shore Nanny
      • A Damsel for Santa
      • Maui Magic
      • The Scent of Waikiki
    • License to Lie Thriller Series
      • License to Lie
      • Con Game
    • Anthologies
  • Blog
  • Recipes
    • Appetizer
    • Breads
    • Desserts
    • Main dishes
    • Side dishes
  • Scam Tips & Interviews
    • Authors You’ll Like
    • Reviews
    • Scams and Cons
You are here: Home / Archives for carrots

carrots

Kat’s Turkey Vegetable Soup

December 30, 2017 By Terry 2 Comments

IMG_0060
This turkey vegetable soup is a perfect way to get a few more meals out of that holiday turkey!

Have you ever wondered what to do with all those turkey bones after you’ve roasted, carved, and served a turkey? It seems like such a waste to throw them away. With this turkey vegetable soup recipe, you don’t have to waste them ever again. Whenever we roast a turkey, we always freeze the leftover carcass whole. That way, when we’re ready to make a batch of turkey vegetable soup, we’re good to go!

You can also make this soup without the turkey carcass. You’ll definitely want to use chicken or vegetable stock, but would need to add about a pound of turkey meat (or chicken). The most important part of any soup is getting a good broth. Or, you can also try our recipe for chicken soup.

Print Recipe
Kat's Turkey Vegetable Soup
A delicious turkey soup made with almost any combination of vegetables. This soup is great for wintertime.
IMG_0060
Course Soups
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
Broth
  • 1 turkey carcass Whenever we roast a turkey, we strip most of the meat, but not all. The carved turkey can then be frozen until you're ready to make soup.
  • 10 cups chicken or vegetable stock You may also use plain water, but the flavor is better with the chicken stock.
Vegetables
  • 1 medium onion, chopped
  • 6 carrots Sliced into 1" pieces
  • 3 celery stalks Sliced into 1" pieces
  • 1 green or red pepper
  • 1 can 1 lb. diced tomatoes undrained
  • 1 can 6 oz. tomato paste
  • 2 bay leaves Remove these before serving.
  • 1 tsp. dried parsley
  • 1 tsp. ground black pepper
  • 1/2 tsp. dried basil
  • 1 tsp. Italian seasoning
  • 2 cups frozen mixed vegetables May substitute any vegetables
Course Soups
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
Broth
  • 1 turkey carcass Whenever we roast a turkey, we strip most of the meat, but not all. The carved turkey can then be frozen until you're ready to make soup.
  • 10 cups chicken or vegetable stock You may also use plain water, but the flavor is better with the chicken stock.
Vegetables
  • 1 medium onion, chopped
  • 6 carrots Sliced into 1" pieces
  • 3 celery stalks Sliced into 1" pieces
  • 1 green or red pepper
  • 1 can 1 lb. diced tomatoes undrained
  • 1 can 6 oz. tomato paste
  • 2 bay leaves Remove these before serving.
  • 1 tsp. dried parsley
  • 1 tsp. ground black pepper
  • 1/2 tsp. dried basil
  • 1 tsp. Italian seasoning
  • 2 cups frozen mixed vegetables May substitute any vegetables
IMG_0060
Instructions
Broth
  1. Put turkey in a large soup pot with 8 cups liquid, bring to a boil, and simmer for 2 hours
  2. Remove turkey from the broth and set aside. Strain the broth into a large container using a wire strainer to remove all bones.
  3. Strip the turkey bones of all meat. This can be a tedious step because you need to get all the meat and none of the bones. This is the last chance to remove bones from the soup, so be thorough.
Vegetables
  1. Put the vegetables, seasonings, and broth into a large soup pot and bring to a boil. Simmer for 30 - 60 minutes.
  2. Add any frozen vegetables you'll be using. Return to a boil and simmer an additional 30 minutes.
Recipe Notes

The recipe above includes the "basic" vegetables of onions, carrots, and celery. You can also add your choice of additional vegetables. Here's a chance to be creative! We'll usually add whatever frozen veggies we have in the freezer near the end of the cooking (you'll see a step for adding frozen veggies).

Share this Recipe

Filed Under: Recipes Tagged With: Newsletter Recipe

Kat’s Hearty Chicken Soup

October 8, 2017 By Terry Leave a Comment

Print Recipe
Kat's Hearty Chicken Soup
This chicken soup is perfect for fall. It has a hint of cloves and smells divine while it's cooking. Ideal for a cold day or just when you feel like you want a light meal that will warm your insides.
Hearty Chicken Soup
Course Soups
Cuisine American
Prep Time 10 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
  • 3 lbs boneless chicken breasts chunked
  • 1/3 cup onion chopped
  • 1/4 cup celery sliced
  • 1/3 cup carrots sliced
  • 2 tbsp olive oil
  • 1 tbsp flour
  • 1/2 tsp. salt For low-sodium diet, use up to 2 tsp. for normal diet
  • 1 tsp. sugar
  • 1/8 tsp. pepper
  • 1 tsp. curry powder
  • 1/8 tsp. mace
  • 1/2 tsp. ground cloves
  • 1 tsp. parsley
  • 1/2 green pepper
  • 3 apples sliced
  • 2 qt. chicken stock
  • 1 can diced tomatoes 15 oz. can
Course Soups
Cuisine American
Prep Time 10 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
  • 3 lbs boneless chicken breasts chunked
  • 1/3 cup onion chopped
  • 1/4 cup celery sliced
  • 1/3 cup carrots sliced
  • 2 tbsp olive oil
  • 1 tbsp flour
  • 1/2 tsp. salt For low-sodium diet, use up to 2 tsp. for normal diet
  • 1 tsp. sugar
  • 1/8 tsp. pepper
  • 1 tsp. curry powder
  • 1/8 tsp. mace
  • 1/2 tsp. ground cloves
  • 1 tsp. parsley
  • 1/2 green pepper
  • 3 apples sliced
  • 2 qt. chicken stock
  • 1 can diced tomatoes 15 oz. can
Hearty Chicken Soup
Instructions
  1. In a large soup pot, heat olive oil. Add chicken and cook until no longer pink.
  2. Add onions, celery, and carrots and cook over low heat until vegetables are tender.
  3. Add remaining ingredients and cook for 1 - 2 hours
  4. Remove apples and season to taste. Serve hot.
Recipe Notes

We like to prepare the soup ahead of time and refrigerate it. When it's time to serve, we'll cook rice or noodles and add enough soup for the meal. Keeping the starch separate prevents the rice or noodles from soaking up all the broth.

Share this Recipe

Filed Under: Main Dishes Tagged With: Newsletter Recipe

Mexican Vegan Vegetable Stew

November 4, 2016 By Terry Leave a Comment

 

This vegan vegetable stew is made with potatoes, corn, carrots, and celery simmered in a slightly spicy, tangy tomato base. A flavor-packed, low-calorie dinner that just happens to be vegan.

Print Recipe
Mexican Vegan Vegetable Stew
Course Soups
Cuisine Mexican
Cook Time 45 minutes
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic minced or pressed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 cups vegetable broth (or chicken broth)
  • 1 heaping tablespoon tomato paste
  • 5 small red potatoes cubed
  • 2 carrots peeled and sliced 1-inch thick
  • 2 stalks celery sliced 1-inch thick
  • 1 15 oz can corn drained
  • 2 14 oz cans diced tomatoes with green chilies
Course Soups
Cuisine Mexican
Cook Time 45 minutes
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic minced or pressed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 cups vegetable broth (or chicken broth)
  • 1 heaping tablespoon tomato paste
  • 5 small red potatoes cubed
  • 2 carrots peeled and sliced 1-inch thick
  • 2 stalks celery sliced 1-inch thick
  • 1 15 oz can corn drained
  • 2 14 oz cans diced tomatoes with green chilies
Instructions
  1. Over medium heat, heat oil in a large pot. Add onions and cook until nearly translucent. Add garlic, chili powder, cumin, salt, and pepper. Cook until garlic is lightly golden and the spices aromatic, about 30 seconds. The pot will be quite hot, so have your broth ready to pour in so your garlic doesn't burn.
  2. Add broth, tomato paste, potatoes, carrots, and celery. Stir and bring to a boil. Cook at a low boil for 20 minutes.
  3. Add corn and tomatoes. Bring stew back up to a boil and continue to cook for 5-10 minutes until potatoes are fork tender.
  4. Allow to cool for at least 10 minutes, serve, and enjoy.
Recipe Notes

http://bakingmischief.com/2016/03/14/mexican-vegan-veggie.stew/

Share this Recipe

Filed Under: Main Dishes

Primary Sidebar

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Follow Me on Bookbub

Subscribe to The Snitch

New McKenna!

On the Take in Waikiki—A Trouble in Paradise Mystery

View Book

Tags

2020 appearances Australia Award-winning Authors Bestselling Author Big Island book review cozy mystery crime fiction Day Trips email scam events fraud Friday Fotos Great Escapes Book Tours Guest Post Hawaii Hawaii travel Heritage Gardens historical novel humor interview kauai tour literacy Maui photos mystery New Authors Newsletter Recipe New York Times bestseller New Zealand paranormal phishing police procedural romance Russell New Zealand San Diego scams security issues sunrise The Snitch thriller travel Travel Journal 2019 travel tip Your Money

Footer

Join my mailing list to stay in touch

Top posts

  • Five tips to avoid four Amazon email scams
  • Say hello to my friends at Booklovers Bench
  • The Vast Platinum Shopping Credit Card — scam or a good deal?
  • 6 tips for dealing with Amazon brushing scams
  • The background check email scam
  • Is battery reconditioning a scam or not?

find me on facebook

find me on facebook

Copyright © 2021 Terry Ambrose · Terry Ambrose · Genesis Framework on WordPress · Log in