Smokey Bacon & Turkey Soup with Tomato Garlic Bread

Hi friends!
Just warming you up with a little soup recipe today. There’s snow on the ground here in Cincy.
My fingers are cold.
There are so many reason to love this soup; its smokey, hearty, flavorful and (gasp) pretty darn good for you.
Roasted turkey (spoiler alert!), okra and chick peas add staying power and good nutrients. We’re using low-fat milk instead of the usual heavy cream and there’s no butter in this joint at all. Yes, there is bacon, but not butter. We make good decisions.
You can definitely use chicken instead of turkey, but given Thanksgiving, you may need some inspired ways to get rid of turkey leftovers.
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Smokey
 Bacon and Turkey Soup
2 slices center-cut bacon, diced
2 garlic cloves, peeled and diced
1 medium onion, peeled and diced
2 c. cut okra (frozen is perfect here)*
4oz can green chilies
2c. diced cooked turkey (or chicken)
10oz can chick peas
1 tbs thyme
1/4 tsp cayenne pepper
4 c. chicken stock
2 tbs AP or Whole Wheat flour
1.5 c. 2% milk
Sea Salt & Black Pepper
Scallions  & Shredded cheese for serving
Note: I liked using okra here, as it’s a great partner to the bacon. If you have “slimy” concerns with okra (like me), you won’t notice it at all here, the pods add great thickness to the soup. Diced kale would be delicious as well.
In a large stockpot, cook bacon over medium-heat, until almost crisp (about 4 minutes). Add garlic, onion and okra, cook until onions are translucent and the okra is soft. Add turkey (or chicken), chilies and chick peas. Stir in thyme, cayenne pepper and several grinds of sea salt and freshly cracked pepper. Ensure that everything is well-coated in spice. Slowly add chicken stock. Bring soup up to a low boil.

In a separate bowl, whisk together flour and milk. Temper the milk by adding 1/2 cup of the hot broth from the soup to the milk to bring it up to the correct temperature (this should prevent curdling). Slowly add the milk mixture into the soup. Simmer together for 10 minutes, stirring occasionally. Makes 8 cups of soup.

I made this funky garlic bread to go alongside.
You could use cornbread or just hunks of French bread; but I loved the little punch from the tomatoes and cheese.

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Tomato & Cheese Garlic Bread
1 loaf (small) of multigrain French or Italian bread
1.5 tbs butter, melted
1 tsp Garlic powder
1/2 c. Mozzarella (or Cheddar) cheese, shredded
12 grape tomatoes, diced
2 tbs Fresh parsley, diced
Preheat broiler. Slice the baguette lengthwise. Brush the melted butter on both halves. Sprinkle with garlic powder and black pepper. Top with cheese, then tomatoes. Broil for 2-3 minutes (watch it!) until cheese melts.  Sprinkle with fresh parsley and more black pepper.

Speaking of the day of Thanks, what are you all making? What’s your favorite dish?
Talk to me, friends!
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2 Comments Add yours

  1. Jeff Nash says:

    I love this recipe!!! I make it two or three times a year, as a matter of fact it’s a rainy weekend here in Evansville Indiana so I’m making it today. I’ve customized it a little, added another slice of bacon, take a turkey breast and rub with Tony Chachere’s Spice N’ Herbs seasoning and hickory smoke it before chopping it up for the soup. I also add some of the same Tony Chachere’s in with the thyme before adding the stock. Found a awesome smoked Gruyere cheese made by Red Apple Cheese that tops this soup off beautifully! I’m thinking you could add some diced up smoked sausage to this too but I love the recipe so much the way I have it now I never want to try it! HaHa! Thank you so much for sharing, I know it will always be one of my favorites!

    1. hannemaiden says:

      You’re so sweet! Thank you for letting me know you like! I love your additions, sounds even better for sure!

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