Essie’s Turkey leftover soup:
1.) Melt 1 stick of butter and a dash of olive oil in a pot. Slowly and take your time. Don’t rush or you will burn the butter.(Olive oil is for that Godly anointing while praying for the soup.) 😊
2.) Add spices that you like with chopped onions and garlic. (We like rosemary, tumeric, paprika, and a little ginger.) Salt and pepper to taste. Add a “teaspoon ‘tip'” of Dave’s Insanity Sauce. (Or a shake or two of cayenne pepper.) Be careful Dave’s is VERY hot. Fry the onions, garlic and spices in the butter. Use healthy spices for various flavors and healing to your soul. And please don’t get on me about the butter, I am not Paula Deen. (Said in love of course.) 💖
3.) Add your leftover liquids from Thanksgiving such as the juice from your Collard or Kale greens. We keep ours in jars. If you don’t have it, use broth or about 5-6 cups of water. Cook about 1/2 hour.
4.) Add the chopped chicken or chopped turkey to the pot and your frozen corn, peas and carrots. (Canned veggies are very salty and too smooshie.)
5.) Cook on medium heat for about 2-3 hours while watching tv, talking on phone, scrolling on your Book of Faces, etc.
Tip: For a redder type of soup, add a quart or so of Vegetable Juice (and less of the broth / water). (Especially for the beefy types of soup as well.) Excellent for soups! Be blessed!