multi-day turkey soup

2017-11-15 and after

I don’t care too much for (large) turkeys, but I love turkey soup. Since it’s that time of year again when they almost throw the turkeys at you in the stores, I did take one home; the smallest I could find. I didn’t fry it. I didn’t roast or bake it. I braised it in a table oven, (Pic1) and as soon as ‘tradition’ was satisfied with turkey dinner, I added water and vegetables to turn it into turkey soup. (Pic2)

 We harvested a lot of tomatoes and beans from our garden this year, so that’s what I put in there. I also found onions and carrots in the fridge, they went in too.


Pic1: 2017-11-15 — turkey dinner leftovers, ready to be turned into soup
Pic2: 2017-11-16 — the real prize of turkey day: soup # 1, next day


Pic3: 2017-11-16 — frozen turkey soup
Pic4: 2017-11-26 — soup # 2 with lots of carrots
Pic5: 2017-12-04 — soup # 3 with green tomatoes, garden beans, onions


This is what you need for 8 quarts on day 1:

  • 1 small braised turkey (leftovers)
  • 2 lbs. green garden beans
  • 12 large tomatoes
  • 2 lbs. carrots
  • 2 yellow onions
  • Knorr chicken bouillon
  • S&P, spices of choice


  • Peel the onions and carrots, cut off both ends.
  • Stuff the turkey with halved onions.
  • Core the tomatoes and cut out any blemishes.
  • Add tomatoes and onions whole.
  • Add water, S&P, spices to taste.
  • Simmer until ready.
  • Enjoy.
  • Freeze (Pic3) or can the remainder for future use. This batch was good for at least 6 more turkey soup days.
    If you want the stock only, strain the soup and freeze the broth without meat or vegetables.
  • Reheat frozen stock:
    • Add different vegetables for different flavors. (Pic4+5)