Smoked Ham and Smoked Turkey Soup
- 2-3 slice
- smoked ham
- smoked turkey breast, wings, thighs, drumsticks - whatever you've got
- 2 clove
- elephant garlic (whole)
- 1 large
- 2 large
- whole tomatoes (washed)
- leftover succotash, broccoli, green beans, peas, corn, potatoes
- fresh tomato, fresh or frozen veggies (be discriminative)
- pasta of choice added to or instead of corn and potatoes
- carrot juice
- white wine, dry or chianti (to taste)
How to Make Smoked Ham and Smoked Turkey Soup
- 1I 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.)
- 2After 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.)
- 3Remove 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.
- 4Add 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.
- 5Bring it all to a bubble. Cover and let simmer at least an hour. Add wine to each serving.