Turkey-Vegetable Soup

It’s the broth from the cooked turkey carcass that makes this soup so flavorful.  I learned this technique from my mother, who learned it from her Grandmother Bliss. Willie and Maggie Bliss raised thirteen children along the banks of the Mississippi River at Vicksburg , in the Waltersville community. Maggie was a magically gifted cook.

Pantry list:

A left-over turkey carcass
3 cups of left-over turkey meat
1 medium-sized onion
1 clove of minced garlic
6 cups of broth
16-oz bag of McKenzie’s frozen Vegetable Soup with Tomatoes
16-oz bag of frozen peas & carrots
4 oz tomato paste
1 teaspoon sweet basil flake
Salt & Pepper to taste

After you’ve picked away as much meat as you can from your turkey carcass, emerge the bones in enough water to cover them in a Dutch oven.  Bring to a boil.  Simmer on low for 2 – 3 hours. Strain, discarding the bones. Add enough left-over giblet gravy, turkey drippings, and/or canned broth to make 6 cups of liquid. Return it to the Dutch oven.  Add all of the other ingredients. Cook on medium heat until the vegetables are tender. Taste the soup. It should be just right, but if it’s on the sweet side, add a few drops of Worcestershire sauce.  If it’s too salty, add a small, chopped potato and cook until the potato is tender. If it’s not flavorful enough, add a chicken bullion cube and/or more salt and pepper. You’ll have cooked your own, original turkey soup!

Ham Soup

Necessity is the mother of invention. This soup evolved from the need to put ham left over from a holiday feast to good, delicious use. The first time I made it, I could not believe how good it was!  It’s a yearly tradition at our house.

Pantry list:

1 ½ cups ham scraps
2 cups water
1 Knorr Tomato-Chicken bullion cube
5-oz Chili-Style Chunky tomatoes
2 cups frozen, mixed vegetables
½ clove minced garlic
2 Tablespoons of heavy cream

Cook on medium heat until veggies are tender and bullion cube in fully dissolved.  Serve with hot, crisp cornbread.