Savory Spinach Turkey Soup
  • 2 Tbsp olive oil
  • 1/2 cup chopped onion
  • 2 large garlic cloves, minced
  • 2 cup peeled, chopped fresh tomatoes (canned tomatoes can be used if fresh tomatoes are not available)
  • 4 cup turkey stock (see tip)
  • 1/2 cup quick cooking barley
  • 1 can (16 oz.) red kidney beans, drained and rinsed
  • 2 cups cooked, finely chopped, wild turkey dark meat
  • 5 oz washed, chopped fresh spinach
  • 2 Tbsp chopped fresh basil
  • salt and pepper to taste (i prefer lots of pepper)
  1. 1 Place olive oil in a Dutch oven and saute onion and garlic until tender but not brown.
  2. 2 Add garlic after onions have cooked a bit to prevent garlic from getting too brown.
  3. 3 Add tomatoes and simmer for 5 - 10 minutes.
  4. 4 Add turkey stock and heat to boiling.
  5. 5 Add barley and simmer for 10 minutes.
  6. 6 Add kidney beans and dark turkey bits.
  7. 7 Heat to boiling and add spinach and basil.
  8. 8 Adjust seasonings and cook for 2 - 5 minutes until spinach is tender.
Tip: Many turkey hunters save only the white breat meat, but sound ethics dictate using all edible portions of the bird. This tasty method utilizes the dark meat. Tip for Turkey Stock: To prepare turkey and stock place legs, thighs and neck of wild turkey in a Dutch oven. Cover with water. Add 1 medium onion (chopped), 2 ribs celery (chopped), 2 carrots (chopped), 2 bay leaves, salt and pepper. Bring to a boil, cover and simmer until turkey is tender. Remove turkey and cool. Chop turkey finely and remove gristle, skin and any fat. The dark meat makes a thick broth. Strain the broth twice to remove vegetables and bits of bone and foam. This stock is delicious for soups and casseroles. Canned broth is very high in sodium and preparing your own is an easy way to control salt intake.