- 2 cups 1/2-inch cubes roast TurkeyPrecooked
- 2 cups Hominy
- 1 large Onion
- 2 medium Celery Stalk
- 1 pound Red Potatoescut into 1/2-inch cubes
- 1 pound Butternut Squashpeeled, halved lengthwise, seeded, and cut into 1/2-inch cubes
- 7 cups low-fat Chicken Broth
- 2 cups Chardfinely chopped
- 2 tablespoons Parsley - Freshminced Italian flat leaf
- 1/2 teaspoon Chili Flakes
- 1.5 cups Bread Cubes
- 1 teaspoon Olive Oil
You can also add...
- 3 slices Bacon
- to taste Sea Salt
- to taste Pepper
Winter Soup with Vegetables, Turkey, & Hominy is the best soup during cold days. It is an easy recipe with a great taste and is full of vitamins and minerals.
Content on this page…
- Did you Know?
- About Turkey Winter Soup recipe
- Turkey soup with Hominy?
- A soup similarly to my mother’s recipe
- The Winter Soup is also Part of Hispanic cooking
- Why Winter Soups are so important?
- Great for slimming and detox purposes
- Recipe Instructions (Steps for Turkey Winter Soup) ↓
This easy-to-make soup is rich with cold season vegetables and is a good way to use commodity turkey and canned hominy. Hominy, dried corn from which the hull and germ have been removed, is used throughout the southeastern United States and parts of Africa. Ground, it is known as grits or samp. Hominy is also part of Hispanic cooking, where it is known as pozole.
What I love about this winter soup is the use of ground turkey. I also like the hominy, however, if you’re not too sure about hominy, you can substitute with chickpeas. You really should give it a try though, it’s so good. Warm, tasty, flavorful… this Turkey soup with vegetables and hominy is the perfect hearty meal for a cold winter day.
I happen to love hominy in a big way, it’s always been my favorite part of this particular soup. For those of you not familiar with hominy, it is corn that has been treated, making it puffy and delicious in a process called nixtamalization. It is the precursor to masa, the ground corn dough that makes up tortillas, tamales, and pupusas. The name “hominy” comes from the Powhatan tribe of American Indians, and many traditional American Indian diets included hominy.
This recipe is very typical of my mother’s cooking, almost spartan in its preparation. No added salt, no added fats, no giant mess of spices. While the stock is made in a French manner, with the classic mix of celery, onion, and carrots, it has a lot of American influences.
Let’s face it, Spain isn’t cold in the winter. But, that doesn’t mean you can’t indulge yourself in the traditional, warm, comfort food of the Spanish cuisine.
Soups aren’t just a delicious winter meal — they can also help control weight gain and boost your immune system. Vegetables, herbs, and meat cooked into a soup retain more nutrients than if the same foods are baked or stir-fried. In addition, winter soups are easily refrigerated or frozen for later consumption, and often improve in flavor if allowed to settle for a day or two. The warm liquid can help control your blood pressure and keep your body feeling full for longer between meals. If you make your own soups (or perhaps buy natural food or organic mixes) you can cut down on both sodium and overall caloric intake.
While some soups cannot be used for detox and few of them aren’t great for slimming purposes, this turkey winter soup is one of the greatest meals for weight-loss and detox diets. Because of the turkey meat, the fat is almost nonexistent, but the fiber and protein intake are huge. Therefore, if you are on a diet, add it to your meal plan.
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Prepare the ingredients
If you don't have a precooked turkey (or leftovers), cook the turkey. Cut the turkey and the potatoes into 1/2-inch cubes, peel the butternut squash, cut lengthwise, and also cut into 1/2-inch cubes, finely chop the chard and parsley.
Sauté the onion and celery
In a heavy-bottomed 6- to 8-quart saucepan, add 1 teaspoon of olive oil, add the onion and celery. Sauté until the vegetables are soft, but not browned, about 4 minutes.
Prepare the first mixture
Add the potatoes, squash, and broth. Bring to a boil and reduce the heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 20 minutes.
Add the rest and mix into a soup-like
Add the chard, turkey (precooked), hominy, parsley, bacon (if using), and chili flakes. Cook 5 minutes longer. Season with salt and pepper to taste. Serve hot. Enjoy!