Scarborough Fair Soup
"A new and different use for Thanksgiving turkey leftovers."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (284.5 g)
- Calories 523.5
- Total Fat - 16.3 g
- Saturated Fat - 5.3 g
- Cholesterol - 83.6 mg
- Sodium - 902.1 mg
- Total Carbohydrate - 82.8 g
- Dietary Fiber - 3.7 g
- Sugars - 63.3 g
- Protein - 12.7 g
- Calcium - 78 mg
- Iron - 3.6 mg
- Vitamin C - 69.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place a Dutch oven or soup pot over medium high heat for 1 minute, then add 1 tablespoon oil and tip the pan to spread it for about 30 seconds.
Step 2
Add carrot and onions and cook, stirring occasionally for about 7 minutes. Add about 1/2 tablespoon oil, stir in mushrooms and cook another 3 minutes.
Step 3
Stir in tomato paste, cumin and red pepper flakes and saute another minute until tomato paste turns a darker red.
Step 4
Add 1/2-1 tablespoon oil and tir in the aromatics ginger, garlic and salt.
Step 5
Mix in the turkey and cook another 3-5 minutes.
Step 6
Add stock and 3/4 of the beans. Mash the other quarter of the beans with a masher or the back of a large spoon, stir into the soup, and cook another 20 minutes. (For a thicker soup, cook a bit longer.)
Step 7
Stir in the chard and cook about another 3 minutes until reduced in size and soft. (If you substitute a tougher kind of greens like kale, you might need to cook longer.)
Step 8
Stir in the herbs and lemon juice.
Step 9
Sample the broth and, if necessary, add more salt, lemon juice, cumin, pepper flakes, fresh herbs and/or water to attain the desire taste and consistency.
Step 10
Serve hot (either right away or also may be refrigerated--it can taste even better after sitting overnight and then reheating).
Tips
No special items needed.
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