savory spinach turkey soup

Name: SAVORY SPINACH TURKEY SOUP
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil; 1/2 cup(s) chopped onion; 2 large garlic cloves, minced; 2 cup(s) peeled, chopped fresh tomatoes (canned tomatoes can be used if fresh tomatoes are not available); 4 cup(s) turkey stock (see tip below); 1/2 cup(s) quick cooking barley; 1 can(s) (16 oz.) red kidney beans, drained and rinsed; 2 cup(s) cooked, finely chopped, wild turkey dark meat; 5 ounce(s) washed, chopped fresh spinach; 2 tablespoon(s) chopped fresh basil; - salt and pepper to taste (i prefer lots of pepper)

(1 RATING)

27 Pinches 1 Photo

Rev BJ Friley

Vicksburg, MS

Updated on Sep 9, 2012

This is 1 of the many recipes that I have developed over my lifetime of outdoor life. Tip: Many turkey hunters save only the white breat meat, but sound ethics dictate using all edible portions of the bird. This tasty method utilizes the dark meat.

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method Stove Top

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Ingredients

2 tablespoons olive oil
1/2 cup chopped onion
2 large garlic cloves, minced
2 cups peeled, chopped fresh tomatoes (canned tomatoes can be used if fresh tomatoes are not available)
4 cups turkey stock (see tip below)
1/2 cup quick cooking barley
1 can (16 oz.) red kidney beans, drained and rinsed
2 cups cooked, finely chopped, wild turkey dark meat
5 ounces washed, chopped fresh spinach
2 tablespoons chopped fresh basil
- salt and pepper to taste (i prefer lots of pepper)

How To Make savory spinach turkey soup

Step 1

Place olive oil in a Dutch oven and saute onion and garlic until tender but not brown.

Step 2

Add garlic after onions have cooked a bit to prevent garlic from getting too brown.
Step 3

Add tomatoes and simmer for 5 - 10 minutes.
Step 4

Add turkey stock and heat to boiling.
Step 5

Add barley and simmer for 10 minutes.
Step 6

Add kidney beans and dark turkey bits.
Step 7

Heat to boiling and add spinach and basil.
Step 8

Adjust seasonings and cook for 2 - 5 minutes until spinach is tender.
Step 9

TIP FOR TURKEY STOCK (starting here and below): To prepare turkey and stock place legs, thighs and neck of wild turkey in a Dutch oven.
Step 10

Cover with water.
Step 11

Add 1 medium onion (chopped), 2 ribs celery (chopped), 2 carrots (chopped), 2 bay leaves, salt and pepper.
Step 12

Bring to a boil, cover and simmer until turkey is tender.
Step 13

Remove turkey and cool.
Step 14

Chop turkey finely and remove gristle, skin and any fat.
Step 15

The dark meat makes a thick broth.
Step 16

Strain the broth twice to remove vegetables and bits of bone and foam.
Step 17

This stock is delicious for soups and casseroles.
Step 18

Canned broth is very high in sodium and preparing your own is an easy way to control salt intake.
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