SAVORY SPINACH TURKEY SOUP
Rev BJ Friley
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.
★★★★★ 1 vote5
2 Tbspolive oil
1/2 cchopped onion
2 largegarlic cloves, minced
2 cpeeled, chopped fresh tomatoes (canned tomatoes can be used if fresh tomatoes are not available)
4 cturkey stock (see tip below)
1/2 cquick cooking barley
1 can(s)(16 oz.) red kidney beans, drained and rinsed
2 ccooked, finely chopped, wild turkey dark meat
5 ozwashed, chopped fresh spinach
2 Tbspchopped fresh basil
·salt and pepper to taste (i prefer lots of pepper)
How to Make SAVORY SPINACH TURKEY SOUP
- Place olive oil in a Dutch oven and saute onion and garlic until tender but not brown.
- Add garlic after onions have cooked a bit to prevent garlic from getting too brown.
- Add tomatoes and simmer for 5 - 10 minutes.
- Add turkey stock and heat to boiling.
- Add barley and simmer for 10 minutes.
- Add kidney beans and dark turkey bits.
- Heat to boiling and add spinach and basil.
- Adjust seasonings and cook for 2 - 5 minutes until spinach is tender.
- 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.
- Cover with water.
- Add 1 medium onion (chopped), 2 ribs celery (chopped), 2 carrots (chopped), 2 bay leaves, salt and pepper.
- Bring to a boil, cover and simmer until turkey is tender.
- Remove turkey and cool.
- Chop turkey finely and remove gristle, skin and any fat.
- The dark meat makes a thick broth.
- Strain the broth twice to remove vegetables and bits of bone and foam.
- This stock is delicious for soups and casseroles.
- Canned broth is very high in sodium and preparing your own is an easy way to control salt intake.