Cajun Turkey Soup

Cajun Turkey Soup

Number of Servings: 20


  • 2 pounds turkey, picked from carcass
  • 3 quarts water
  • 8 peppercorns
  • 1 bay leaf
  • or1 teaspoon thyme
  • 6 whole cloves
  • 1 tablespoon parsley
  • 1 onion, diced
  • 3 stalks celery, diced
  • 2 carrots, diced
  • 2 teaspoons Joe’s Stuff, or other cajun seasoning
  • 1 teaspoon Accent or MSG (optional)
  • 2 teaspoons Season-All seasoning
  • 1/2 teaspoon black pepper, coarse ground
  • 1 cup turkey broth, from pan drippings
  • 3 potato, diced
  • 1/2 teaspoon sage
  • 2 cloves garlic


  1. Cooking Directions
  2. Flush beans and expel any flotsam and jetsam.
  3. Spot beans, onion, pepper, celery, garlic, chicken stock, water, and turkey a 6 quart moderate cooker.
  4. Cook on high 5-7 hours or until beans are delicate.
  5. Include flavoring bundle, frankfurter and tomatoes.
  6. Cook for an extra 30 minutes.
  7. Present with cornbread.

Cooking Tips

  1. No drenching is required for this formula. On the off chance that you do drench your beans, lessen water by 1 container and check for doneness at 4-6 hours.
  2. Include ACIDIC INGREDIENTS, (for example, canned tomatoes or lemon juice) after the beans have mollified. (These fixings can some of the time meddle with the rehydration procedure).
  3. SALT can likewise meddle with rehydration so it is best included after the beans have relaxed.
  4. SMOKED TURKEY adds stunning flavor to this formula.
  5. Include TOMATOES WITH CHILIS for an additional kick in the event that you like zest.
  6. Any sort of SMOKED SAUSAGE functions admirably. Broiling your frankfurter before adding to the soup includes extraordinary flavor.

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