Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Smoked turkey - chopped

  2. 4 Turkey stock

  3. 2 lbs 908g / 32oz Carrots - chopped

  4. 3 Celery - chopped

  5. 1 Onion - chopped (large)

  6. 1 Jalapeno - chopped (large)

  7. 3 Elephant garlic - chopped

  8. 6 tablespoons 90ml Minced garlic

  9. 56 oz 1591g Canned tomatoes with liquid - chopped

  10. 2 lbs 908g / 32oz Frozen corn

  11. 1 lb 454g / 16oz Frozen okra

  12. 1 lb 454g / 16oz Frozen Crowder peas

  13. 4 tablespoons 60ml Black pepper

  14. 4 tablespoons 60ml Nuoc nam

  15. 4 tablespoons 60ml Worcestershire sauce

  16. 2 tablespoons 30ml Dried sage - crumbled

Instructions Jump to Ingredients ↑

  1. The secret to this soup is in the stock. Take the carcass from one large smoked turkey, add water to cover, throw in a couple of bay leaves and some whole black peppercorns. I also add the pan drippings from the turkey collected from the drip pan in the smoker, and the turkey "jelly" at the bottom of the Dutch oven from when I finish the bird off in my range. Bring the stock to a boil, reduce heat, and simmer for 3-4 hours, adding more water if necessary. Strain the stock, cool it overnight in the refrigerator, defat it, and cook it down some more until you have about 4 quarts of rich, concentrated stock.

  2. At this point, add all other ingredients, bring to a boil, reduce heat to a high simmer, and cook, covered, for about 2 hours, or until carrots are soft and pliable. Remove from heat and serve. As with all soups, it is better the next day.


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