Homemade turkey stock is the highlight of Holiday leftovers

In our household winter is soup season, a time of year that a couple of evening meals each week are hearty broths filled with root vegetables, lentils, beans and heavy grains like barley and farro. When it’s cold out soup makes a satisfying supper and an even better lunch the next day.

My secret to a flavourful soup with depth is to use homemade chicken broth. Holiday cooking offered opportunities to fill the freezer with homemade broth so I have lots on hand when I’m in the mood for a pot of soup.

Turkey or chicken stock

Put the leftover carcase in a large pot with a bay leaf and half a dozen pepper corns. Fill the pot to the brim with fresh, cold water. Bring to the boil then turn down the heat to medium-low and simmer for a couple of hours. Cool. Strain the broth and refrigerate for a day or two, until the fat rises to the top and can be removed. Freeze in half litre containers.

Lentil and bean soup

2 T oil

2 onions, finely diced

4 cloves garlic, finely chopped or put through a press

3 medium carrots, diced

1 cup roasted red peppers, diced

2 cups crushed tomatoes or chunky tomato sauce

About 7 cups of broth (or water)

1 cup of red lentils

1 cup cooked beans (navy beans, chick peas, white kidney beans)

1 bay leaf

A dried mushroom, if you have one

Sea salt & pepper to taste

Handful of fresh herbs (cilantro, basil or parsley)

In a large soup pot over medium heat saute the onions in the oil until soft then add the garlic. Stir a bit then add the carrots, tomatoes, broth, dried mushroom and bay leaf. Give it all a good stir, cover and bring to a boil. Add the lentils, stir again, and cover. Let it simmer away, stirring occasionally, until the lentils are cooked. Add the beans and roasted red pepper. Season with salt and pepper. Toss in your favourite herbs (fresh or dried) and serve with a good squeeze of lemon and feta crumbled over or grated parmesan.

Variations:

• Add chopped cauliflower to the vegetable mixture
• Omit the tomatoes and replace the lentils with barley or faro. Replace the red peppers with a diced sweet potato,  and half of a turnip, diced (rutabaga)
• Add 2 cups of chopped spinach or swiss chard just before serving