Simple Cooking: Gluten-Free Turkey Vegetable Soup

By Caitlin Klein in Food on Dec 2, 2012 8:00PM

Great soup depends on great stock. If you\'re making your own, strain the bones and vegetables over a fine-meshed strainer. Place your soup pot under the strainer to catch the stock.

Carrots, celery, and onion are the holy trifecta of soup vegetables. Try to dice them into reasonably similar-sized pieces.

Don\'t forget to check the soup as it simmers.

Gluten free. Low carb. Paleo. You don’t want to eat grains, and we get it. We’ve got you covered with our recipe for turkey vegetable soup. We use black eyed peas and a lot of meat to bulk it up so you won’t miss those noodles at all.

You can substitute chicken for turkey in this recipe, but with the post-Thanksgiving sales on turkeys, why would you? Buy yourself a turkey on the cheap, roast him up, carve off the meat, and use the carcass to make a rich stock.

Chicagoist’s Gluten-Free Turkey Vegetable Soup (serves 8-12)

What you’ll need:
4 quarts rich turkey stock
4 cups roasted turkey meat, chopped into pieces
1 pound carrots, diced
1 pound celery, diced
1 large onion, diced
1 ½ cups frozen black eyed peas
Salt and pepper to taste

Directions:
Heat turkey stock in a very large pot on low.

In a separate pan, sauté the carrots, celery, and onion together. When soft, add to the turkey stock.

Add the turkey and black eyed peas to the stock. Raise the heat to medium and heat the soup until simmering. Simmer for 30 minutes and serve hot. Season with salt and pepper just prior to serving.