hi ...Just to let people have a rough idea of Soup production ...using mostly
Surplus materials ....
Combines Surplus Tomato A( 13 Liter stock container A )
Start by dumping about a gallon of surplus tomato (can be frozen or what ever you tomato growers have ) with water.
The fresh Surplus turkey bones/carcass B from small /medium turkey (13 Liter Stock container B) with water
Start the soups reducing down cooking and treat as 2 different soups that can be combined .
In The Tomato Stock pot A I usually add the equivalent of
1 Can of baked beans
1 Can of kidney beans
chopped green onions (bunch )
1 onions chopped
4 Carrots the real ones chopped ..like circles or 1/2 circles
Dried parsley
can add pepper , seasoning salt , garlic powder as well
or any other "Herb regime" you prefer .
In The Turkey B after a good amount of time ...remove the turkey bones and maybe add a bit of extra chopped turkey . Again add
spices to taste ......pepper , seasoning salt ,...maybe a touch of poultry seasoning if that is what you wish for "Turkey" soup ...
again some carrots and some onions ....
I add 3 types of noodle shapes for fresh turkey soup ......
pasta shells , pasta wagon wheels , and pasta spirals .
the Crazy thing about this is ....you can start out with 2 distinct soups A and B or combine them AB ...and they work well to still feed the masses ....
Always using up the surplus Tomatoes !
Feed the Masses as they descend ...LOL