Ingredients
2–3 cups cooked shredded turkey
1 lb (450 g) salt beef
3 medium potatoes, peeled and diced
3 carrots, sliced
3 celery stalks, chopped
1 large onion, diced
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
8–10 cups water or low-sodium chicken broth
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon Italian seasoning
½ teaspoon black pepper
2 bay leaves
Fresh parsley, chopped
Salt to taste, if needed
Instructions
Step 1: Prepare the Salt Beef
Rinse the salt beef thoroughly to remove excess salt. If it is very salty, soak it in cold water for several hours, changing the water occasionally.
Place the salt beef in a large pot, cover with fresh water, and simmer for 1½–2½ hours, or until tender. Reserve the flavorful broth.
Step 2: Prepare the Vegetables
In a large soup pot, heat olive oil over medium heat. Add the onions, carrots, and celery. Sauté for 5 minutes, then add the minced garlic.
Step 3: Build the Flavorful Broth
Pour in the reserved salt beef broth. Add diced tomatoes, potatoes, thyme, Italian seasoning, black pepper, and bay leaves.
Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes until the vegetables are tender.
Step 4: Add the Turkey and Salt Beef
Shred the cooked turkey into bite-sized pieces. Chop the tender salt beef and add both meats to the soup.
Simmer for another 10–15 minutes to allow all the flavors to blend together.
Step 5: Final Seasoning
Taste the broth before adding any salt, since the salt beef naturally seasons the soup.
Remove the bay leaves and stir in fresh parsley.
Step 6: Serve and Enjoy
Serve hot with crusty bread, homemade biscuits, or crackers.