Peel-a-Pound Soup

Cooking & Recipes


Ruth Southwick Willington Baptist Church, Willington, Connec

We love the old-fashioned name of this soup as much as we love the good old-fashioned flavor. It’s a perfect way to use up leftover Thanksgiving turkey and eat some good-for-you vegetables.


6 to 8 servings


1/2 to 1 pound green cabbage, cut in bite-size pieces
1 green bell pepper, chopped
2 celery stalks, chopped
2 medium-size onions, chopped
1 can (16 ounces) tomatoes, with liquid, chopped
3 bouillon cubes
1 teaspoon celery seeds
1 teaspoon dried basil
2 teaspoons dried oregano
1/2 teaspoon garlic powder
2 or more quarts water
salt and pepper to taste
2 cups diced cooked turkey or beef


Combine all the ingredients in a large saucepan or stockpot, adding enough water to completely cover the vegetables. Bring to a boil, then reduce the heat and simmer for about 1 hour. Serve hot.

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