As the weather starts to cool down, there’s nothing quite like a warm, comforting bowl of soup to soothe the soul. And what better way to use up leftover turkey than by transforming it into a mouth-watering turkey pepper soup? In this article, we’ll guide you through the process of making a delicious and hearty turkey pepper soup that’s sure to become a family favorite.
Servings: 8-10 people
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large bell peppers (any color), sliced
- 2-3 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 2 cups water
- 2 cups shredded cooked turkey (white and dark meat)
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh cilantro (optional)
Equipment:
- Large pot (at least 6-quart capacity)
- Large cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Immersion blender (optional)
Step-by-Step Instructions:
1: Heat the Oil and Sauté the Onion
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until it becomes translucent and slightly caramelized. Stir occasionally to prevent burning.
2: Add the Garlic and Bell Peppers
Add the minced garlic and sliced bell peppers to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the peppers start to soften. The peppers should still have a bit of crunch, but be lightly tender.
3: Spice it Up!
Stir in the ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes, allowing the spices to bloom and release their aromas.
4: Add the Broth and Water
Pour in the chicken broth and water, bringing the mixture to a gentle boil. Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together.
5: Add the Turkey and Tomato Paste
Stir in the shredded cooked turkey and tomato paste. Continue to simmer for another 15-20 minutes, allowing the flavors to meld together and the soup to thicken slightly.
6: Purée (optional)
If desired, use an immersion blender to purée the soup to your liking. This will break down the peppers and onions, creating a smoother consistency.
7: Taste and Adjust
Taste and adjust the seasoning as needed. If the soup needs more spice, add a bit more cayenne pepper. If it’s too spicy, add a bit more chicken broth to balance out the heat.
8: Serve and Enjoy
Ladle the turkey pepper soup into bowls and garnish with chopped fresh cilantro (if using). Serve hot, with crusty bread or crackers on the side.
Tips and Variations:
- For a creamier soup, add 1/4 cup half-and-half or heavy cream towards the end of cooking time.
- For a chunkier soup, skip the purée step or only blend a portion of the soup.
- Add diced potatoes or carrots for added thickness and nutrients.
- Use leftover turkey or chicken for a different twist on the recipe.
- For a spicy kick, add diced jalapeños or hot sauce to the pot.
Nutritional Information (per serving):
- Calories: 250
- Protein: 30g
- Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 40mg
- Sodium: 400mg
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 5g
READ MORE: Aromatic Plantain & Fish Pepper Soup: A Step-by-Step Guide