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smoked ham and smoked turkey soup

(1 rating)
margaret0514 avatar
Recipe by
Margaret Frye
@margaret0514
Columbia, MO

A post Thanksgiving recipe that can be used year round inspired by a friend's boyfriend's family who smoked their meats this year and shared some slices which I turned into stock. I used leftover and fresh veggies for the soup I created but the stock can be used for A La King, pot pie, stew, gravy, wherever holiday leftovers fantasies lead...

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 3 Hr 30 Min
method Stove Top

Ingredients For smoked ham and smoked turkey soup

  • FOR STOCK
  • 2-3 slice
    smoked ham
  • smoked turkey breast, wings, thighs, drumsticks - whatever you've got
  • 2 clove
    elephant garlic (whole)
  • 1 lg
    onion
  • 2 lg
    whole tomatoes (washed)
  • FOR SOUP
  • leftover succotash, broccoli, green beans, peas, corn, potatoes
  • fresh tomato, fresh or frozen veggies (be discriminative)
  • pasta of choice added to or instead of corn and potatoes
  • carrot juice
  • white wine, dry or chianti (to taste)

How To Make smoked ham and smoked turkey soup

  • 1
    I made a small amount just for myself so I used a 3qt pot but you can adjust according to who you're feeding. Fill pot 1/2 with water, add meats, garlic, onion and tomatoes. Bring to a boil. Cover, turn down heat, keep it bubbling for a couple of hours until veggies melt into stock and meats' juices are wrung out! (You don't necessarily have to peel the vegetables. Skins will easily come off.)
  • 2
    After a couple of hours turn off heat, leave pot covered on stove until cool enough to handle vegetables. (I put mine in a container before I went to sleep and made the soup the next day.)
  • 3
    Remove meats, remove skins from vegetables, mash any bits not cooked down against sides of pot to blend into stock. Stir around. Turn heat on under pot.
  • 4
    Add at least half a bottle (1 pint) if not an entire bottle (1 quart) of carrot juice to the stock and other ingredients: any and all vegetables you want to turn into soup. I had leftover succotash I threw in, frozen broccoli for the sake of something green and mini-ring pasta to bulk it up.
  • 5
    Bring it all to a bubble. Cover and let simmer at least an hour. Add wine to each serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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