I saw this in Ken Haedrich's "Soup Makes the Meal" and thought it would make good use of the turkey broth and meat we had left from Thanksgiving. It is a delicious soup! I am posting the original recipe which can easily be doubled and the seasonings can be increased or lessened to meet your family's tastes. To reduce the fat I simmered the veggies in broth and omitted the oil. I added extra of each of the veggies and also a diced zucchini. Delicioso!

Ingredients

6 serv.

vegetable oil↗2 tablespoons
onion, large, chopped↗1
celery, sliced thinly (1 rib)↗1
red bell pepper, seeded and diced (capsicum)↗1
carrot, peeled and diced↗1
salt↗
garlic, minced (2 cloves)↗2
ground cumin↗1 teaspoon
chili powder↗1 teaspoon
sweet paprika↗1⁄2 teaspoon
turkey stock↗5 cups
turkey, cooked, chopped↗2 cups
corn, fresh or 1 cup frozen corn↗1 cup
tomato paste↗2 teaspoons
freshly ground black pepper, to taste
tablespoons fresh cilantro, chopped or↗2
parsley, leaves chopped↗

Step-by-step instructions

1
Heat the oil in a soup kettle over moderate heat. Add the onion and cook, stirring, for 5 minutes.
2
Add the celery, bell pepper, and carrot, salt lightly, cover, reduce the heat slightly, and sweat the vegetables for 5 minutes.
3
Stir in the garlic and spices and cook, stirring, for 1 minute.
4
Add the stock, turkey meat, corn and tomato paste and season with salt and pepper.
5
Bring to a near boil, cover, and reduce the heat to moderately low. Gently simmer for 15 minutes, then turn off the heat and let the soup sit for at least 15 minutes.
6
Reheat gently and serve, stirring in the fresh herbs just before serving.

Source: food.com

Original recipe ↗

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