After I’ve stripped the roasted turkey meat from the bones and put it into a “white” and “dark” container, I like to throw all the bones into a big soup pot, cover it with water, and simmer it for a few hours to make turkey broth. I did it on a recent holiday and hours later I walked into the kitchen and realized I’d forgotten about it
The reason my house still smelled so strongly of turkey was the simmering pot of bones. I’d forgotten it again! Usually I set a timer for an hour, check the water level, and reset the timer. That usually insures that I don’t forget it simmering away on the back burner. I must have been super tired and full to have forgotten the timer.
But my broth came out well, I strained it through a fine mesh strainer and returned the broth to the pot. Of course my fridges were too full to handle another inch of food, so we set it out on the back porch since it wasn’t getting above 20° F during the day up North. It would last a couple of days until I got around to making my soup.
We love wild rice turkey soup, with plenty of carrots and potatoes and celery. I like to add a bit of sage for flavoring, and some garlic. This year I decided to change the flavor just a tiny bit and add diced sweet potato and sweet red peppers.
My first step was to put a cup of wild rice into a saucepan with water and bring it to a boil. Once it was bubbling away, I put a lid on it and let it simmer for 30 minutes. While that simmered I began the soup.
I started with the broth I’d made, and the rest of the drippings from the 21 pound turkey we cooked in a bag. I added chopped celery and brought it to a boil.
I chopped up a large onion and added it to the pot.
We had several large sweet bell peppers but I chose to use one yellow one. I diced it and added it to the pot. I also sliced up about 8 carrots and put them into the soup pot. We like a lot of carrots in the soup.
I peeled and cubed up one large sweet potato and added it to the pot. I let the pot simmer for about 20 minutes, until the sweet potato was beginning to soften.
Next I diced up the potato, peels and all, into good sized chunks and put them into the soup. I didn’t want them to fall apart, so they’re usually added after the sweet potatoes and carrots are well on their way.
After a few minutes I added the now mostly cooked wild rice, added the seasonings, and tested for taste. I added another teaspoon of salt twice, for a total of 3 teaspoons. That may sound like a lot but I hadn’t salted the broth at all, and nothing I added was processed with salt. I added about 4 cups of chopped roast turkey and let it simmer for awhile longer.
After the potatoes were fork tender I roughly chopped half a bag of fresh spinach, about 4 ounces, and stirred it into the soup. In a minute or two the soup was ready to serve.
It was delicious as usual, and my P.S. commented it was slightly sweet. I said it was probably due to the sweet potato and sweet bell pepper. We liked the change. The broth was heavily flavored from all of the carrots, which also made the soup a pretty orange color. The flavor was more of a vegetable soup rather than a turkey soup, and that was nice as we’d eaten a lot of turkey in leftovers already.
Sweet Potato Turkey Wild Rice Soup
3 quarts turkey stock
4 stalks celery; chopped
1 large onion; chopped
1 large yellow sweet bell pepper; diced
6 cups carrots; sliced (5 cups)
1 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon ground sage
4 cups roasted turkey; diced
5 large potatoes; diced with peel on (8 cups)
1 large sweet potato; diced (3 cups)
4 ounces fresh spinach; chopped
1 cup wild rice; cooked
salt and pepper to taste (I used 3 tsp salt, 1 tsp black pepper because my homemade stock didn’t have salt in it)
Bring stock to a boil in a large soup pot. Add celery, onion, pepper, carrots, thyme, garlic and sage. Cook over medium heat for 10 minutes.
Add sweet potato; cook 10 minutes.
Add potatoes; cook 20 minutes.
Add wild rice; cook 10 minutes
Test for seasoning, adding salt and pepper as desired.
Add chopped spinach, cook another 5 minute until wilted.