- 1 small turkey (~11 pounds) baked in a roasting pan with about three inches of water
- 2 huge bunches of beet greens, roughly cut
- 2 6#-12 oz. cans of small white potatoes, roughly cut in the can
- 2 cans sliced carrots
- 2 cans corn
- 1/3 cup dried oregano from last year’s garden
- 2 large white onions, diced
- 3 cloves garlic pressed
- 10 twists of black pepper from the mill
- 2 Tablespoons salt
- Pour the turkey broth from the roasting pan into a 22 quart stock pot, which is sitting inside an even larger stock pot with a rag in the bottom and a few inches of water in it. (This forms a giant double boiler.) Place it on the burner on medium heat. Let the turkey cool for awhile.
- Wash and cut the beet green and through them into the pot.
- Add the onions, garlic, oregano, salt, potatoes, corn and carrots
- After turkey is cool enough to handle, tear the skin off and discard. Tear the meat off the bones, tearing it into pieces into the pot. Rinse out the roasting pan with hot water and pour it into the pot. Add enough hot water to to the pot so it is full, but not so full that you can’t stir it.
- Let it cook for 4 or 5 hours, stirring occasionally. Make sure that the outer kettle does not run out of water.
- Add the pepper and stir it in.
- Pour it into an Igloo cube cooler. (All other brands melt).
Taking it to the street. I always bring a large bottle of Frank’s Red Hot Sauce. We’ll see how the guys like the soup, by how much hot sauce they think it needs.