Real Recipes From Real Home Cooks ®

savory spinach turkey soup

(1 rating)
Recipe by
Rev BJ Friley
Vicksburg, MS

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.

(1 rating)
method Stove Top

Ingredients For savory spinach turkey soup

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

How To Make savory spinach turkey soup

  • 1
    Place olive oil in a Dutch oven and saute onion and garlic until tender but not brown.
  • 2
    Add garlic after onions have cooked a bit to prevent garlic from getting too brown.
  • 3
    Add tomatoes and simmer for 5 - 10 minutes.
  • 4
    Add turkey stock and heat to boiling.
  • 5
    Add barley and simmer for 10 minutes.
  • 6
    Add kidney beans and dark turkey bits.
  • 7
    Heat to boiling and add spinach and basil.
  • 8
    Adjust seasonings and cook for 2 - 5 minutes until spinach is tender.
  • 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.
  • 10
    Cover with water.
  • 11
    Add 1 medium onion (chopped), 2 ribs celery (chopped), 2 carrots (chopped), 2 bay leaves, salt and pepper.
  • 12
    Bring to a boil, cover and simmer until turkey is tender.
  • 13
    Remove turkey and cool.
  • 14
    Chop turkey finely and remove gristle, skin and any fat.
  • 15
    The dark meat makes a thick broth.
  • 16
    Strain the broth twice to remove vegetables and bits of bone and foam.
  • 17
    This stock is delicious for soups and casseroles.
  • 18
    Canned broth is very high in sodium and preparing your own is an easy way to control salt intake.