smoked ham and smoked turkey soup

How To Make smoked ham and smoked turkey soup

• 1

  I made a small amount just for myself so I used a 3qt pot but you can adjust according to who you're feeding. Fill pot 1/2 with water, add meats, garlic, onion and tomatoes. Bring to a boil. Cover, turn down heat, keep it bubbling for a couple of hours until veggies melt into stock and meats' juices are wrung out! (You don't necessarily have to peel the vegetables. Skins will easily come off.)
• 2

  After a couple of hours turn off heat, leave pot covered on stove until cool enough to handle vegetables. (I put mine in a container before I went to sleep and made the soup the next day.)
• 3

  Remove meats, remove skins from vegetables, mash any bits not cooked down against sides of pot to blend into stock. Stir around. Turn heat on under pot.
• 4

  Add at least half a bottle (1 pint) if not an entire bottle (1 quart) of carrot juice to the stock and other ingredients: any and all vegetables you want to turn into soup. I had leftover succotash I threw in, frozen broccoli for the sake of something green and mini-ring pasta to bulk it up.
• 5

  Bring it all to a bubble. Cover and let simmer at least an hour. Add wine to each serving.
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