Last weekend I made a large batch of Turkey Vegetable soup for a cooking demonstration on Fox2 Detroit. I ended up bringing a pot of it home. It’s a simple soup. I took my turkey carcass and simmered it with some onions, carrots, and celery and a sachez for about 45 minutes. I strained it and added the sliced carrots back in along with some green beans and broccoli. Separately I sautéed some sliced mushrooms with a little garlic on olive oil until they had some color. I then added some sliced zucchini squash and summer squash. I sautéed those veggies a little more and added some Italian seasoning. Then I dumped all that in the soup pot. Simmered for 5 minutes and it was done. I brought it home and set it on the stove. I went in my office to do some work and come back to the kitchen 45 minutes later. My kids ate the everything but one bowl! I appreciate that they left me enough to take a picture. Who says kids won’t eat vegetables. Soup is a great way to give our youth garden fresh nutrition!
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