This soup is low sodium, full of flavor, and my husband LOVES it, so I know it’s a winner!
Because he and I eat very little to no meat, except as an occasional condiment for flavoring, the amount of turkey could be slightly increased for those who prefer more meat in the recipe.
Also, this is the perfect soup for pressure canning if one has limited freezer space. (A couple of summers ago, I became seriously ill from a tick bite and couldn’t cook or go to the grocery store for several months. It was such a blessing to open cans of delicious, no-salt soups for meals.)
Beforehand:
Prepare 18 pint jars and lids
Cook 6 cups of dry red beans, unsalted.
Ingredients:
2-3 cups leftover turkey, finely diced
2-3 cups turkey broth
3 cups onions, diced
I bulb garlic, minced
1 package mushrooms, chopped
3 carrots, diced
3 stalks celery, diced
2 apples, diced
2 peppers (any variety), diced
Precooked, unsalted red beans (from 6 cups of dry beans)
2 quarts tomato juice or stewed tomatoes
2 teaspoons black pepper
2 Tablespoons thyme
In a large stock pot, mix everything together and bring to a boil. Turn down heat and simmer for 30 minutes
Fill 18 pint jars up to 1” headspace
10# pressure (Indiana) for 75 minutes
(check PSI chart for your location)
Enjoy!
Emily Boller, wife, mother, artist, and author is on a mission to create expressive works of art in her lifetime; and to bring awareness to the potentially harmful traps of diet-wellness culture.
In her free time, she loves to chase sunrises, grow flowers and vegetables, and can homemade soups.