Turkey Soup After Thanksgiving

Recipe from Linda Funk, The Soyfoods Council

Turkey Soup After Thanksgiving

Servings: 5

Ingredients

  • 2 tablespoons soybean oil (vegetable oil)
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 1 ½ tablespoons ginger paste, from a tube
  • 1 cup diced carrots
  • 1 cup diced celery
  • 6 cups water with 2 tablespoons of red miso stirred in
  • 4 cups diced butternut squash
  • 4-5 cups leftover turkey, cut into bite-size pieces or shredded
  • 2- 3 handfuls of fresh spinach, optional
  • 1 can (15 ounces) black soybeans, drained and rinsed
  • 2 tablespoons lemon juice (about 1 lemon) or use bottled lemon juice

In a medium Dutch oven over medium heat, add oil. Heat until hot. Add onion; stir until softened. Add garlic and ginger paste; stir until blended and heated. Add carrots and celery; sauté until softened. Add a splash of the miso water so the ingredients don’t stick to pan. Add squash; sauté for 5 minutes until softened. Add the remaining miso water; cover with lid, simmer for 15 to 20 minutes. Stir in remaining ingredients; simmer for another 5 minutes. Stir in lemon juice. Serve immediately. Store in refrigerator for 2- 3 days.