Soups, Thanksgiving
2 cups smoked turkey or chicken meat, cut into chunks or shredded
4 quarts smoked turkey broth, or chicken broth
2 tablespoons EVOO
2 small yellow onions, chopped
5 stalks celery, cut into 1/2" chunks
3 med carrots, cut in 1/2" chunks
6 large cloves garlic, minced
2/3 cup dry white wine
1 bag frozen sliced okra
4 med Yukon Gold potatoes, peeled & diced
1 (14.5 oz) can white beans, rinsed & drained
3 sprigs fresh thyme
freshly ground black pepper
In a large soup pot or Dutch oven, sweat the onions, celery & carrots in EVOO until very wilted. Add garlic & wine, & cook till liquid is almost gone. Add okra & simmer another 5-10 minutes. Add broth, turkey, beans & thyme. Cover & cook until all veggies are tender, about 1 hour.
Serve the soup with plenty of freshly ground pepper.