Smoked Turkey Soup

This is not a barbecue recipe, but one must barbecue prior to making it. Do not through away the carcass and scraps of a smoked turkey – save them for making stock. It can form the basis of a healthy, low fat, and flavorful soup with a mild smoky flavor. The stock and soup recipes are based upon a 10-pound turkey but can be adjusted to fit other sized birds. Numerous other vegetables can be used, the only required ingredient is the sautéed mirepoix (carrot, celery, and onion).

1 carrot, diced

1 stalk celery, diced

3/4 onion, diced

2 tablespoons olive oil

2 quarts smoked turkey stock

2 cups reserved, diced turkey meat

6 large mushrooms, sliced

1 can (15 oz.) black beans, rinsed and drained

1 can (28 oz.) diced tomatoes, including juice

1/2 teaspoon dried thyme

1 teaspoon salt

1 teaspoon black pepper

3/4 cup small elbow macaroni

Prepare the stock (recipe follows). Sauté the first 4 ingredients (carrot through oil) over medium heat until tender. Add the next 8 ingredients (stock through pepper) and bring to a boil over medium high heat. Add the macaroni and continue at a low boil until the pasta is done. Adjust seasoning.

Stock

1 smoked turkey carcass, plus remaining meat scraps including wings, legs, etc.

2 carrots, diced

2 stalks celery, diced

1 large onion, diced

1/2 teaspoon dried thyme

2 bay leaves

1 teaspoon black pepper corns

Combine all ingredients in a large pot and just cover with cold water. Slowly bring the mixture to a boil, reduce the heat and simmer for 1 1/2 hours. Let cool and strain into a sealable container. Refrigerate the stock over night. Skim the congealed fat from the top of the stock and either use, refrigerate, of freeze the stock.