SAVORY SPINACH TURKEY SOUP
By
Rev BJ Friley
@RevBJFriley
1
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
Ingredients
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2 Tbspolive oil
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1/2 cchopped onion
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2 largegarlic cloves, minced
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2 cpeeled, chopped fresh tomatoes (canned tomatoes can be used if fresh tomatoes are not available)
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4 cturkey stock (see tip below)
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1/2 cquick cooking barley
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1 can(s)(16 oz.) red kidney beans, drained and rinsed
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2 ccooked, finely chopped, wild turkey dark meat
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5 ozwashed, chopped fresh spinach
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2 Tbspchopped fresh basil
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·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.