Copywrited Material

All photos on this website are copyrighted and owned by Cheryl Dunkin. Using photos without permission is Illegal.

Wednesday, March 5, 2014

Turkey, Vegetable and White Bean Soup (Gluten Free)


As noted in my previous post, I made a bunch of homemade Turkey stock and the next day decided to make soup.  I was tired of my usual Turkey Noodle or Turkey and Rice soup, so I decided to do something a bit different this time.  I added Mushrooms and White Beans instead and it was delicious.  Next time I think I will add in some Leeks.

When making soup I always try to make it Gluten Free as my Mom has Celiacs and she loves my soup.  My nickname is not the Soup Nazi for nothing!  This was delicious and different.  I have a huge stock pot so I used alot of stock and many ingredients. You can scale the recipe to the amount you want to make.

Turkey Stock (preferably from scratch, I have a huge stock pot so I used about 10 cups)
1 lb of leftover turkey chopped
6 celery stalks sliced
6 large carrots, peeled and sliced into coins
6 large mushrooms caps removed and sliced
1/2 a large yellow onion
3 cans of white beans drained
1 tsp sage
1 tsp thyme
lots of fresh ground black pepper
white pepper a shake or two
pinch or two of salt
Olive oil

Place a swirl of Olive Oil in your pre-heated stock pot, add your onions and saute until translucent

Add in your turkey stock, carrots and herbs, let simmer for 10 minutes or so and add the celery

Let simmer for 10 more minutes and add the mushrooms, turkey and beans

Let simmer for 10 more minutes and serve

**If you are not planning on serving right away, fill your sink with cold water and add ice.  Let it cool down in the sink before putting in your refrigerator or freezing containers**

*optional (add cooked rice)

2 comments:

Lea Ann (Cooking On The Ranch) said...

I love that photo with the dark background. Makes those veggies pop and me hungry.

Anonymous said...

looks so hearty