There’s a woman at our farmers’ market who sells the most wonderful smoked turkey. Whenever we go, I buy a chunk and make this hearty soup. If you can’t find smoked turkey, use ham instead.
1 tbsp vegetable oil
1 medium onion, chopped
2 stalks celery, sliced
500 g smoked turkey drumstick, or thigh
3 cups chopped fresh tomatoes, (or one 796-mL can)
3 cups chicken broth
3 cups water
1/2 tsp salt
1/2 tsp crumbled dried oregano
1/2 tsp crumbled dried thyme
1/4 tsp black pepper
2 medium sweet potatoes, peeled and cut into 1/2-in. cubes
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the onion and celery and cook, stirring, until softened – about 5 to 8 minutes. Add the smoked turkey, the tomatoes (with all their juice), chicken broth, water, salt, oregano, thyme and black pepper. Bring to a boil, then cover and lower the heat to a simmer. Let cook for 1 to 1 1/2 hours, or until the turkey is extremely soft and almost falling off the bone. Remove from heat.
Now fish the turkey out of the soup, place it on a cutting board, and let it cool just until you can handle it easily. Remove all the skin, bone and other hangy unmentionable bits (discard these), then cut the meat into chunks and return to the soup. At this point, also throw in the sweet potato, cover and bring the soup back to a boil over medium heat.
Lower the heat and let simmer for about 30 minutes, or until the sweet potato is tender.