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Terry Ambrose

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

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You are here: Home / Archives for chicken or vegetable stock

chicken or vegetable stock

Broccoli Potato Soup

March 2, 2019 By Terry Leave a Comment

This is an easy-to-make soup for a cold winter day when you need something hot to warm up. It’s healthy and lean, but feels like comfort food! What could be better?

Cream of broccoli soup
Print Recipe
Broccoli Potato Soup
Create a meal with this creamy broccoli soup by topping with some shredded cheddar cheese, sour cream, or croutons. Add a little bread, and voila! It's a delicious and hot meal for those cold winter nights.
Prep Time 20 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
  • 1 lb broccoli Rinsed and cut into large chunks
  • 2 cups Russet Potatoes Peeled and cut into chunks
  • 7 cups chicken or vegetable stock We use low-sodium
  • 1/8 tsp sea salt
  • black pepper To taste
  • 1 cup shredded cheddar cheese Optional
Prep Time 20 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
  • 1 lb broccoli Rinsed and cut into large chunks
  • 2 cups Russet Potatoes Peeled and cut into chunks
  • 7 cups chicken or vegetable stock We use low-sodium
  • 1/8 tsp sea salt
  • black pepper To taste
  • 1 cup shredded cheddar cheese Optional
Instructions
  1. Put all ingredients in soup pot
  2. Place over high heat and bring to a boil
  3. Reduce heat and simmer for about 25 minutes or until potatoes are soft
  4. Remove from heat, puree soup with an emulsifier. (Or puree in batches in a blender or food processor and return to pot when done).
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Filed Under: Uncategorized Tagged With: Newsletter Recipe

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).


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Filed Under: Recipes Tagged With: Newsletter Recipe

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