What’s the point of making great stock if you don’t use some right away? This soup is a generic-stuff-leftover-in-my-fridge kind of soup. You don’t have to follow the recipe exactly. Use whatever you have on hand. The below recipe is something I threw together and it was delicious.
1 cup dried Navy Beans (substitute with pasta if desired)
3 slices of bacon or pancetta, diced
2 carrots, medium dice
5 shallots, sliced
3 cloves or garlic, minced
1 stalk of celery, chopped
3 potatoes, diced
1 tablespoon butter
4 cups of stock
Left over turkey meat (however much you have 1/2c or a cup)
Splash white wine
Thyme, marjoram, salt & pepper
- Prepare the dried beans as instructed on the package. Note: A “quick hot soak” takes at least 1 hour, so prepare this ahead of time.
- Cook the bacon in a large pot until just crisp and add wine to deglaze. Add onions, carrots, garlic, and butter. Cook on low heat for approx 10 mins until onions are translucent.
- Add stock, celery, potatoes, spices, turkey and beans. Bring to a boil and simmer for approx 20 minutes until potatoes and beans are tender. Correct seasonings and enjoy.