A great follow-up to my last blog post about staying healthy during the change of season, I’ve come up with a quick and easy soup recipe for your turkey leftovers! Already ate them all? No problem, you can substitute chicken, tofu, or extra beans or chickpeas. Remember, the more heat and spices the better as we try to stay warm before winter! Don’t like one of the ingredients? Don’t worry! Remember there’s no rules when it comes to cooking. Feel free to substitute and get creative! Makes 4-6 servings. Enjoy!
- 2-3 cups cooked turkey or chicken (chopped), or substitute tofu, beans, or chickpeas
- 4 tomatoes
- 3 carrots
- 2 celery stalks
- 1 red pepper
- 1 cup diced butternut squash
- 1 cup lentils
- ½ cup corn
- 4-6 cups water
- 2 tbsp minced garlic
- 3 shallots or 1 large onion, chopped
- 1 tsp Himalayan or sea salt
- ¾ cup each of chopped dill, basil, and tarragon
- 3 tbsp each of ground cumin, chili, and ginger
- I used a slow cooker to make mine, on low for about 5 hours. You could also cook over the stove in a large pot, on low-medium heat for 1-2 hours.
- Dice and rinse the tomatoes, carrots, celery, red pepper, and squash.
- Rinse the lentils, corn, or other beans if used.
- Add the turkey and all other vegetables to the pot or slow cooker, along with the garlic and onion.
- Add the water to your desired level of thickness. You may need to add a bit more periodically as it cooks.
- Add the spices. I tend to use a lot, to really give it some flavor. All depends on your preferences. If you like it warm and spicy focus on the cumin, ginger, and chili powder. If you prefer a herbal, aromatic flavor, use more of the dill, basil, and tarragon. You’ll probably want to add a bit extra periodically as it cooks. Enjoy!