Tuesday, December 11, 2012

Italian-Style Turkey Minestrone Soup

Well, it's taken me several days to get this post up due to WORK ... my real job which is Monday-Friday!  Soooooo, finally, I got it all done!  This recipe starts with making your own Turkey Bone Broth. In this instance I had 3 turkey breast carcasses I was using, so I made the stock, cooled it to skim the fat layer off, then used all the loveliness to make the soup.  Because I was looking for something different, I researched several recipes, then simply made this my own.  The soup base is awesome tasting and the resulting finished product exceed my expectations. So, next time you're looking for something different, give this a try!

2 quarts Turkey Bone Broth (preferably homemade)
1- 14.5 oz. can diced tomatoes with juice
4 stalks celery, roughly chopped (I also used some of the green, leafy tops)
1 large onion, roughly chopped
2 tsp. garlic powder
2 tsp. course-ground black pepper
2 tsp. oregano leaves
2 cups chopped reserved turkey meat from stock (or chicken meat)
2 cups french-cut frozen green beans (fresh or frozen work best)

In a large stock pot, add turkey stock, tomatoes with juice, celery, onion and spices. Bring to a boil; reduce heat and simmer for an hour or so until vegetables are very tender. Adjust seasonings to taste.

In 4 quart-sized canning jars, place equal amounts of turkey meat and green beans.  Ladle soup over top, evenly distributing the tomatoes, onions and celery in each with stock.  Leave 1/2" head space. 

Seal jars with lids and pressure can quart jars 90 minutes at 11 lbs. pressure. Remove from heat and allow to cool down completely before removing lid (lid locking mechanism will retract allowing lid to be opened). Once cooled down, remove jars and allow to sit on a towel on your kitchen counter 24 hours undisturbed.  Jars are sealed when the button in the middle of the lid is completely depressed.

This soup can also easily be frozen.

Serve over noodles or rice, if desired.


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