another minestrone

Zucchini to use up, I'm following this recipe (sort of) for minestrone.  

• pasta (elbows or another small shape are nice), about 1 cup dried
• onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2-4 cloves garlic (depends on size)
• 1 zucchini, chopped
• 1 cup green beans (in shorter lengths)
• tomatoes and water (1 15 oz can diced tomatoes + 6 cups of water, or whatever tomato/water combo worked - I used passata for most of it)
• bouillon (or use broth)
• 1 tsp paprika
• 1/2 tsp dried rosemary (or fresh)
• 1 tsp dried basil (or fresh)
• 1/2 tsp dried thyme (or fresh)
• 1/2 tsp dried parsley (or fresh) 
• salt, pepper
• parmesan rind piece 
• bay leaf
• can (or equivalent) of beans: white beans, kidney beans, or cranberry beans  

Saute carrots, celery, and onions until beginning to soften (about 5 minutes).  Add garlic and saute gently for a minute or two.  

Add zucchini and beans (and any other vegetables, though leafy greens should come later), beans, spices, tomatoes, water, parmesan rind, etc.  

Cook about 30 minutes until vegetables are cooked but not soft.

Cook pasta separately and add in (unless the whole pot of soup is getting eaten then).   

white bean vegetable soup

 Isn't it great when you have all the ingredients for what you're craving?  Score!  Celery to use up, an onion about to turn, canned tomatoes I need to start using, a tub of "baby" greens to start working on. Idea from here. 

Ingredients

• 1 large onion, chopped
• 2-3 carrots, chopped
• 2-3 celery stalks, chopped
• 4-5 cloves garlic, minced
• 1 tsp thyme
• fresh rosemary or 1/2 tsp dried
• 1 jar of canned tomatoes
• 2 jars of white beans or cooked equivalent - if from a can, rinse and drain
• 2-4 cups broth 
  
• salt & pepper
• bay leaf
• a few handfuls of chopped greens 
  
• parmesan
• parsley (optional)
  

Process

• Heat olive oil, saute onion, carrot, celery for several minutes until softened.
• Add garlic a minute, then add herbs.
• When aromatic, add tomatoes and beans.
• Add broth (less if tomatoes with juice, less if bean liquid included).  
• Cook about 20 minutes.
• Stir in the greens and cook a couple of minutes.
• Stir in parmesan.
  
• Top with parsley if desired.
  
• Add
  

potato leek soup

 Taken from several sources, inspired by my friend's backyard overrun by leeks.

Ingredients

• 3 T butter (or less, or oil)
• 4-5 cups leeks (white and light green parts only, well-cleaned) (from 2-4 leeks)
• (onion if short on leeks)
• 3 cloves garlic, minced
• 6 cups chicken stock
• 2 pounds potatoes, cut into 1/2" dice
• 2 bay leaves
• sprigs fresh thyme
• 1 tsp salt
• 1 tsp black pepper (to taste)
• 1/2 cup half and half (or heavy cream or 1 cup)
  

Melt butter in pan, add leeks and garlic (and onion).  Cook until soft and wilted but not browned.

Add potatoes, broth, and seasoning.  Bring to a boil then reduce heat to simmer about 15 minutes.  Remove bay leaves and thyme (if using fresh).  

Add cream and bring to simmer.  Taste to check seasoning.

Use an immersion blender to smoothen soup if desired.  

 

pasta e ceci

 Just made this soup (Italian chickpea and pasta stew) and it was outstanding.  

Ingredients

• 3 tablespoons olive oil, plus more for drizzling
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 teaspoons chopped fresh rosemary
• ½ teaspoon red-pepper flakes
• Kosher salt and black pepper
• 1 packed cup canned whole tomatoes, drained (diced tomatoes, not drained)
• 1 (15-ounce) can chickpeas, rinsed (i canned them myself without salt so not rinsed)
• 1 cup ditalini (little elbow macaroni was fine)
• 4 cups roughly chopped escarole, Tuscan kale or radicchio (I used Tuscan kale and added it earlier)
• Grated pecorino, for serving  

 

Preparation

1. Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
2. Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
3. Add 3 cups water and bring to a boil over high.  (If using kale, add now and let it cook a little) Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
4. Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil

minestrone

 OMG, this was so good.  I think I sauteed it just right because it smelled and tasted amazing.  The only bummer was the macaroni I used - next time will try something better.  Putting what I did below and in italics what I didn't from the recipe here. 

 

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 medium ribs celery, chopped
• ¼ cup tomato paste
• 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work) - I used one zucchini and one potato
  
• 4 cloves garlic, pressed or minced
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 1 teaspoon fine sea salt
• 2 bay leaves
• Pinch of red pepper flakes
• Freshly ground black pepper
• 1 cup whole grain orecchiette, elbow or small shell pasta
• 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
• 2 cups baby spinach, chopped kale or chopped collard greens
• 2 teaspoons lemon juice
• Freshly grated Parmesan cheese, for garnishing (optional)

Instructions

1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
2. Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
3. Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
4. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
5. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
6. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.

 

black bean soup

This soup is so good and perfect on a rainy Sunday.  Big thanks to Ms. Moon for clueing me into it and sharing screenshots!  It's from the NY Times recipe by Julia Moskin, which is behind a paywall so I can't see it.

Ingredients 

 

FOR THE SOUP:

1 small can chipotle chiles in adobo
2 tablespoons olive oil
2 carrots, diced 
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste 

FOR THE PICKLED ONIONS AND GARNISHES (OPTIONAL but don't skip the onion!):

1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

Instructions:
1. Puree can of chilis in blender/food processor, put aside.
2. Heat oil in large heavy pot.  When hot, add onions, garlic, and carrots. Cook until soft (about 5-8 minutes) but not brown.
3. Add in wine and simmer until pan almost dry.  Add jalapenos and cook until soft (2-3 minutes). Push vegetables to sides and add 2 teaspoons of chipotle sauce and fry a minute or so, then blend it in with the rest of the vegetables.
4. Add beans, stock, oregano, and bay leaves. Stir, bring to boil, let boil 10-15 minutes, then reduce heat and simmer an hour or two until beans are "soft and fragrant."*  Add salt and pepper.
5. Meanwhile, make "pickled onions."  Put lime juice and salt in with onion and let it sit about 30 minutes, then remove liquid and refrigerate. Serve onions with soup, with sour cream, etc. 

Some beans can be mashed if necessary for proper texture.  Taste and add salt, pepper, red wine vinegar, chipotles, etc. to taste.



For canning: I pulled a bunch of soup out when the beans were nearly soft and I put in pint jars and canned.  I wasn't sure of the time, so I went ahead with 75 minutes for pints. 

halibut chowder

This recipe for halibut chowder I took from here, making some modifications.  Very tasty!  I think my burner went out, so I was struggling with heating properly, but it still worked ok.  Since I'd never made a chowder before, I figured I should follow the directions.

Ingredients

• 1 tablespoon unsalted butter
• 1 large onion, finely diced
• 2 large potatoes, peeled and cubed
• 2 cloves garlic, minced
• 3-4 cups chicken stock
• 2 large carrots, shredded 
• 1 cup half and half
• salt and pepper to taste
• 1pound halibut, cut into 1-inch cubes
• 1 pinch red pepper flakes, or to taste

Directions

1. Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. 
2. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
3. Pour in the chicken stock and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. 
4. Add the milk/cream, season to taste with salt and pepper and red pepper flakes, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Serve immediately.

lovage and potato soup

I got some lovage at the farmers market and wasn't sure what to do with it.  I found this recipe and it is SO GOOD. 

Lovage and potato soup
2 T. unsalted butter
1 cup thinly sliced leeks, or two onions, chopped
2 lbs. potatoes, peeled and sliced 1/4 inch thick
4 cups chicken stock
2 cups water
1 cup loosely packed lovage leaves, chopped (or less - I used about 1/2 c. because that's all the bunch was, and it was good
salt and freshly ground pepper to taste (a lot of both)

Melt the butter in a soup pot. Add the leeks or onion and saute at a fairly low heat until very soft and beginning to brown, which could take up to twenty minutes, probably less for leeks.

Add the potato slices and stock. Simmer the soup, uncovered, until the potatoes are very soft, 20 to 30 minutes. With a wire whisk, gently whisk the potatoes to break them up (how much is up to you). Now add the chopped lovage leaves and simmer until they are tender. Smaller, younger leaves take less time than larger, older leaves, so how long this will take is variable. Add salt and pepper to taste, and serve.

potato-sausage-spinach-okra soup

In a quest to empty my fridge and eat something light, this soup came on my menu evening.

Potato sausage spinach okra soup

Brown sausage (I had 2 links of chicken sausage in my freezer to use up)
with 1 chopped onion and 3 cloves of garlic

When the sausage is brown, add in
2 potatoes
4 c. stock (I used chicken stock I'd made)

Add salt and pepper
 Toss in about 20 pods of okra*

When the potatoes are tender, add in
3 c. chopped fresh spinach and cook for a few minutes more



*Fresh is best, and it needs to be dry.  I slice off the cap and then into 2" pieces or so and toss them in.  

minestrone with kale

This recipe for minestrone with kale is from the Weight Watchers website (minor modifications made).  It is super yummy!!

Ingredients

2 tsp olive oil

1 medium onion, chopped

1 stalk celery, chopped

3 cloves garlic, minced

2-3 carrots, chopped

2+ cups kale (I used almost a whole bunch from the supermarket)

2 leeks, washed and chopped

2 medium zucchini, quartered lengthwise and sliced 1/4 inch thick

28 oz canned crushed tomatoes with basil

1 tsp dried basil

1 tsp dried oregano

salt

pepper

4 cup broth (vegetable or chicken)

15 oz can white beans (such as Great Northern)

1 cup cooked whole wheat pasta, such as orzo

grated parmesan

Instructions

• Heat oil in a large pot. Add onion, garlic, celery, carrots; sauté over high heat until onion is transparent, about 7 minutes. Add kale and leeks; sauté until wilted, about 3 to 5 minutes.
• Add zucchini, diced tomatoes, broth, herbs and beans. Simmer until carrots are tender, about 20 minutes. Stir in cooked orzo, salt and pepper.
• To serve, pour into bowls and sprinkle with cheese. Yields about 1 cup of soup and 1 1/2 tablespoons of cheese per serving.

slow-cook dal soup

From Weight Watchers New Complete Cookbook.  It is really good as leftovers, including frozen and reheated.  It can be with rice, but it's complete all on is own and quite satisfying.

Slow-Cook Dal Soup

Dal is an Indian dish usually made with lentils. It is sometimes served as a soup and sometimes as a side dish or condiment to complement a buffet or other Indian foods.

Makes 8 servings

1 lb red lentils, picked over and rinsed
3 cloves garlic, minced
2 medium onions, chopped
2 medium carrots, peeled and chopped
1 T grated fresh ginger
1 T canola oil
2 t ground cumin
2 t ground coriander
1/2 t ground turmeric (optional)
1 t salt (to taste)
4c low sodium vegetable (or chicken) broth
2 c water

In a slow cooker, place the lentils, garlic, onions, carrots, ginger, oil, cumin, coriander, turmeric and salt. Pour in the broth and water; stir to combine. Cover and cook on low until the lentils are soft and the vegetables tender, 9-10 hours.

Per Serving (1 cup):  5 points plus, 235 Cal, 2g Fat, 0g Sat Fat, 0 g Trans Fat, 0 mg chol, 547mg sodum, 39 g carb. 10 g Fiber, 16 g. protein, 70 mg calcium

potato lentil soup with greens

Summers make me eat soup.  People think I'm crazy, but I think soup is perfect for hot weather - it's a great way to get liquids and it's light and easy to digest.  But let me be clear:  I think that cold soups and pureed soups are absolutely disgusting and a crime against nature.  Soup should have identifiable bits, and it should be warm.  Always.  Even in the heat of summer.

Today I'm making harira, Sunday I'll make borscht, and then I want to make this soup from here.

 

Update: this turns out quite well following the timing and ingredients as below.   

Ingredients:

• 1 Tbsp. oil
• 1 large onion, chopped
• 3-4 cloves garlic, minced 
• 1 tsp. cumin 
• 2 large carrots, chopped
• 2 – 3 stalks of celery, chopped
• 2 – 3 red potatoes, cut into cubes
• 1½ cups red lentils, rinsed
• 6 cups water or vegetable stock
• 2 tsp. turmeric
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 1 tsp. basil
• 2 bay leaves
• 2 – 3 cups of a hearty green (one type or a mixture of kale, mustard, collards, turnip greens, etc.), washed, stripped form stalks, and coarsely torn into small pieces 
• 1/2 tsp. salt (or to taste)
• Lemon juice to taste (about ½ a lemon)

Directions:

1. Heat oil in a stockpot over medium heat.
2. Add onions and sauté for 10 – 15 minutes, until caramelized (golden & sweet).
3. Add garlic and saute until aromatic. 
4. Add cumin to onions and sauté for a minute more.
5. Add turmeric, thyme, oregano, basil, carrots, celery, potatoes, lentils, water, and bay leaves.
6. Bring to a boil, then turn down heat to simmer and cook partially covered for about 25 minutes, stirring occasionally.
7. Lentils will look creamy when done, at that point, add salt and chopped kale.
8. Simmer, covered, for 5 – 10 minutes until greens are tender.
9. Add lemon juice and adjust seasonings if necessary.
10. Serve on its own for a lighter meal, or over a whole grain (i.e. brown rice) for a heartier meal.

borscht

This recipe helped me remember the bits, and then I made it my own. Super, super yummy!

First, turn on Rebirth Brass Band. Loud. Everything tastes better when cooked to Rebirth.

Saute together:
2 chopped onions (or more!)
6 cloves chopped garlic
1 bunch chopped dill (or more)
1/2 - 1 pound stew meat*

Once it's seared and browned, add water (I usually fill the pot about halfway full) and cook at low heat an hour or so. (If using fatty cut, skim off fat.)

When the beef is tender, add the following:

4 beets, peeled and chopped (add this before the other things and wait 15 minutes or so, if possible - beets take the longest to cook)
half medium head cabbage, chopped
2 small potatoes, chopped (but they don't freeze well)
2 medium carrots, chopped (I'm not a big fan of this in borscht - leave out next time and see)
3 small-medium tomatoes, chopped (can of tomatoes works great)
1 lemon, squeezed (or a bit of vinegar)
salt
pepper

Cook about 1/2 - 1 hour, until vegetables are tender.

Serve with sour cream and more dill, if desired.


*Note: Meat intimidates me, especially in a completely different culture where I don't speak the language. If I could chat up the butcher, I'd get a good cut of bone-in meat and make a rich stock and use that. Um, I can't. But I still put in beef to add protein and richness of taste. Just a bit over a pound was too much for me, though.

chicken soup to cure malaria

Well, that's the hope.

Stock:
chicken carcass, most good meat removed
2 small onions, chopped
5 cloves of garlic, chopped
1 carrot, chopped
(celery would be great but there's none here; would have put in celery seed if I could find it)
(I threw in 5 small very hot peppers. Next time I'd try it with 1-2.)
Herbes de provence (about 1 T)
basil (about 1 T)
salt
pepper

Boil that all for a few hours, until it tastes like chicken stock. Then drain it, pick meat off the bones, and discard the solids.

Soup:
Take the broth and add:
5-6 cloves garlic, chopped
2 small onions, chopped
3 carrots, chopped
seasoning to taste (more pepper and salt)
chopped chicken meat

Cook until carrots are soft (about half an hour).

Add frozen vegetables (I put in peas, beans, and broccoli) and egg noodles, cooking 8 minutes until noodles are tender.

(It's better to cook the noodles separately, otherwise they get too mushy with reheating. But I really didn't want to wash another pot.)

oven roasted vegetables and chicken pieces

Seeking inspiration I found this recipe, which I tweaked.

*chicken pieces (I got 2 legs and 2 thighs in the mystery package) - seasoned with salt and pepper
*about 3 cups of small tomatoes
*1 small eggplant
*okra (maybe 4 cups?)
*drained can of cannellini beans
*2 heads of garlic, divided into cloves
*1 onion, sliced
*basil (sadly no fresh, so I dumped a bunch of dried)
*paprika (fresh chili peppers would have been better but didn't have any)
*olive oil (a couple of good glugs)

I tossed everything in together and gave it a stir.

350 degrees for an hour and a half, stirring occasionally.

****
This turned out quite flavorful yet soupy. I'd likely not add the vegetables until the end in the future because they're too mushy for my tastes. And the chicken was tender but definitely not crispy - this was more stewed.

Serious problems with controlling the temperature of my oven, but it seemed to work out ok. Not fab, but fine. Tasty and satisfying with a hunk of bread.

chili

I've been really struggling to find my groove with food here in Liberia - it's hard to shop, etc. Non-Liberian food is available at supermarkets, but expensive (cream cheese for $9) and hit-or-miss. Even things regularly stocked, there's no guarantee it will be there. Liberian food is sold in markets, but none seem to be walking distance from me or I can't find them. It takes knowledge that I don't yet have and time to prepare that I definitely don't have.

So, I eat a lot of fake Pringles and cheap Turkish cookies. A lot. Too many dinners.

Chili is now added to my repertoire. Note to self: if I'm carrying the bags of cans home, they're heavy.

******
Saute:
onion (4 small Liberian ones)
garlic (4 cloves)
3/4# ground beef (even the cows are skinny here: that was some lean beef)

Find a can opener (or a knife, or whatever works):
2-3 cans beans (or cook up a bag of black beans)
1 small can tomato sauce
1 large can peeled canned tomatoes (chop if whole)
1 1/2 T cumin (but I am a cumin freak)
1 tsp paprika*
1 tsp cayenne pepper*
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon balsamic vinegar

Add the beans & tomatoes & spices to the beef & onions/garlic and let it simmer for at least 15 minutes (longer is better).

I like to eat it on rice or with cornbread.

(*Or if have chili powder, use 1 1/2 Tbsp in lieu of paprika and cayenne pepper.)

lentil soup

Eating in Liberia ain't cheap or easy, I'm finding.

Going back to lentils, this soup was pretty tasty (based on Alton Brown).

Saute:
onion (I used two very small ones)
garlic (a few cloves)
carrot, chopped
a bit of seasoning salt

When onions are translucent, add:
chopped tomatoes (3 small)
1 pound lentils
2 quarts broth (I put in 2 quarts water and 4 bouillon cubes - too much bouillon, too salty)
cumin (1 tsp: but I forgot it this time and it was fine)
coriander (1/2 tsp: also forgot)
grains of paradise (which I have yet to find)

Bring to a boil, then to a simmer for 35-40 minutes.

okra soup

An impending move has me seriously examining the contents of my freezer, knowing I need to empty it. I've spent the past year filling it with all sorts of treasures, so this is a challenge for me. But also a fun challenge!

Fry pancetta or bacon (alternatively, use cubed meat and/or a soup bone). Then saute onion & garlic & chopped peppers (bell and/or spicy).

Add in vegetables. I shall add:
*okra, frozen
*corn, frozen
*green beans, frozen
*spinach, frozen
*diced tomatoes, canned
*1 c tomato juice

Add enough stock/water/whey/bouillon to cover. Cook 30 minutes or so.

Season to taste with salt, pepper, herbs & spices. Probably a dash of salt and a few grinds of lemon pepper will satisfy me (and cayenne if no hot peppers).

harira

Harira - North African Vegetable Soup - served during Ramadan at iftar/breaking of fast, the national soup of Morocco (from Sundays at Moosewood Restaurant)

serves 6-7

1 cup finely chopped onion
garlic, minced
2 diced celery stalks
3 T oil
1 t turmeric
1 t ground coriander
1/2 t cinnamon (go easy on it - not too much!)
1/8-1/4 t cayenne (to taste - go easy)
1 small potato chopped
1 small carrot diced
4 small tomatoes chopped (I threw in a can of diced tomatoes)
1 cup tomato juice
4 cups vegetable stock or liquid from cooking chick peas or water
1 small zucchini finely chopped
1/2 cup curly vermiceli, crumbled (I couldn't find curly, so used angel hair pasta)
1 c. canned or cooked chick peas (I just threw in a can - 69 cents at Whole Foods!)
1/4 cup fresh lemon juice (I didn't use fresh, but it would be tasty)
salt & pepper to taste
****
Garnish:
chopped fresh parsley
fresh mint leaves
red bell pepper or pimiento strips
********
In a soup pot, saute the onions and celery in the oil until the onions are translucent. Add the spices, potatoes, and carrots and cook for 5 minutes, stirring often. Mix in the chopped tomatoes, tomato juice, and chick pea liquid/stock and simmer until all the vegetables are almost tender.

Add the zucchini and vermicelli and simmer for about 5 minutes longer. Mix in the chick peas, lemon juice, and salt and pepper to taste.

Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.

*******
I think it would be way yum with cabbage, green beans, and small pasta such as orzo.

Freezes well.

turkey carcass soup

Take a turkey carcass, preferably with some meat on it still, and definitely skin and fat, and throw it in a big pot or a crockpot. Cover with (filtered) water and simmer for hours. Season if you like, but I just throw in some bay leaves and dried minced onions.

Turn it off and let it cool a bit, then strain it. Pick the meat off the bones and chop it. Toss the bones, skin, fat, etc. If you want to refrigerate the stock overnight, I've heard you can scrape the fat off the surface then - but truth be told, that hasn't been my experience (this time, it was all gelatinous with a thin white surface that couldn't be separated really).

Put the crockpot back on.

Chop and saute a bit:
*the trinity (onion, celery, pepper)
*carrots
*garlic

Add to the crockpot with the chopped turkey meat.

Add spices (I used all dry and they were fine):
*bay leaves
*basil
*thyme
*marjoram
*rosemary
*black pepper
*oregano
*(salt - though I don't add)

Simmer for a few hours. Add frozen vegetables such as peas and beans for the last hour.

In a separate pan, boil water and cook noodles (I like egg noodles). Add a little olive oil after draining. I like to cook the noodles separate so that they don't turn to mush and soak up all the liquid when stored and reheated.

*****
This turned out really, really, REALLY good - perfect for the cold weather, and for my health.

I used only about half the carcass I came home with and froze the other half. I'm looking forward for more turkey soup later - and I think next time I'll make dumplings instead of using noodles.