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Turkey vegetable soup with meat stock for Full GAPS, beet-red broth and moist chopped turkey in a shallow bowl

Turkey Vegetable Soup With Meat Stock for Full GAPS

A full pot of beet-red turkey vegetable soup made with homemade chicken meat stock, beets, carrots, cabbage, fresh peas, green beans, Swiss chard, and cooked turkey.
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Simmering 35 minutes
Servings: 1 batch
Course: Dinner, Full GAPS, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 quarts homemade chicken meat stock Full GAPS substitution for the source turkey carcass broth
  • 2 small beets with tops
  • 1 small onion
  • 4 large carrots
  • 2 cups fresh green peas not dried split peas
  • 2 cups green beans ends trimmed
  • 1/2 head cabbage
  • 10 large leaves Swiss chard with stems
  • 2 cups cooked turkey meat chopped; plain, home-cooked meat

Equipment

  • 1 Le Creuset Classic Stainless Steel 10-quart stockpot
  • 1 Chef knife
  • 1 Cutting board
  • 1 vegetable peeler
  • 1 Measuring cups
  • 1 Stirring spoon
  • 1 Fork for testing tenderness
  • 1 Ladle

Method
 

  1. Pour two quarts of homemade chicken meat stock into a large stockpot over medium heat. Stir first if the chilled stock has gelled or its fat has risen.
  2. Separate the beet tops from the roots. Peel and cut the beets into bite-size chunks. Wash the tops and cut them into about 1-inch pieces. Add both to the stock.
  3. Cut the onion into chunks. Peel and slice the carrots into coins. Trim and cut long green beans into manageable pieces. Cut the cabbage into 1/2-inch pieces. Wash the Swiss chard, separate the stems, cut the stems into 1/2-inch pieces, and slice the leaves. Add the onion, carrots, fresh peas, beans, cabbage, chard stems, and leaves to the stock.
    Uncooked beet chunks, beet tops, carrots, peas, green beans, cabbage and Swiss chard in chicken meat stock before simmering
  4. Bring the soup to a boil, then reduce the heat to a steady simmer for about 30 minutes. Stir occasionally. Test a beet chunk and a thicker carrot coin with a fork; both should yield easily without a firm center. The onion should look translucent, cabbage soft, and greens dark and wilted.
  5. Chop the cooked turkey into bite-size pieces, removing any bone or firm pieces. Add two cups once the vegetables are tender.
  6. Simmer the soup for five more minutes to warm the cooked turkey through. The meat should remain moist and separate into natural fibers.
    Finished Full GAPS turkey vegetable soup with softened greens and moist turkey in a Le Creuset stainless stockpot
  7. Ladle the hot soup into bowls, distributing broth, vegetables, and turkey evenly.

Notes

Full GAPS: This exact vegetable combination is for Full GAPS after its ingredients have been introduced and tolerated. The source calls for homemade turkey carcass broth; this version uses the same volume of homemade chicken meat stock. A fuller-flavored beef meat stock also works.
Source yield: One batch. The source does not provide measured finished volume or serving count.
Timing: About 30 minutes for the vegetables, then 5 minutes after adding cooked turkey. The card custom time records these 35 minutes of simmering; preparation and heating to a boil take additional time.
Leftovers: Cool promptly in shallow containers, then cover and refrigerate or freeze. Reheat gently on the stove; the vegetables soften further with reheating.

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