Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        smoked turkey -- chopped
   4      quarts        turkey stock
   2      pounds        carrots -- chopped
   3      ribs          celery -- chopped
   1      large         onion -- chopped
   1      large         jalapeno -- chopped
   3      cloves        elephant garlic -- chopped
   6      tablespoons   minced garlic
  56      ounces        canned tomatoes with liquid -- chopped
   2      pounds        frozen corn
   1      pound         frozen okra
   1      pound         frozen Crowder peas
   4      tablespoons   black pepper
   4      tablespoons   nuoc nam
   4      tablespoons   Worcestershire sauce
   2      tablespoons   dried sage -- crumbled

Preparation:

The secret to this soup is in the stock. Take the carcass from one large smoked turkey, add water to cover, throw in a couple of bay leaves and some whole black peppercorns. I also add the pan drippings from the turkey collected from the drip pan in the smoker, and the turkey "jelly" at the bottom of the Dutch oven from when I finish the bird off in my range. Bring the stock to a boil, reduce heat, and simmer for 3-4 hours, adding more water if necessary. Strain the stock, cool it overnight in the refrigerator, defat it, and cook it down some more until you have about 4 quarts of rich, concentrated stock. At this point, add all other ingredients, bring to a boil, reduce heat to a high simmer, and cook, covered, for about 2 hours, or until carrots are soft and pliable. Remove from heat and serve. As with all soups, it is better the next day.