January is SOUP Month
Leftover Turkey Soup
Ingredients:
1 leftover turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper
Directions:
Place turkey carcass in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set broth aside. Remove turkey from bones and cut into bite-size pieces; set aside.
In the pot, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended.
Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
Leftover Ham Soup
Ingredients:
1 package 15 bean mixture, soaked overnight
1 leftover ham bone
2 ½ cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 can diced tomatoes
1 can vegetable juice
3 cups vegetable broth
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 tbsp chili powder
3 bay leaves
1 tsp ground black pepper
1 tbsp dried parsley
3 tbsp lemon juice
7 cups chicken broth
1 tsp kosher salt
Directions:
Place the soaked beans into a large pot and fill with enough water to cover. Bring to a boil, simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in chicken broth to cover the ingredients.
Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and continue to simmer for a couple more hours.
Remove bay leaves before serving.
