Thanksgiving is upon us, which means most of America’s fridges will be chock-full of enough leftovers to last through another pandemic. After cooking all that Thanksgiving dinner, why not give yourself a break and try something easy! This turkey vegetable soup recipe is a delicious and easy way to repurpose your leftover Thanksgiving Turkey and minimize food waste.
Ingredients:
- 2 tablespoons unsalted butter
- 2 medium yellow onions, diced
- 3 medium carrots, peeled and cut into 1/4-inch rounds
- 3 medium celery stalks, cut into 1/4-inch slices
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 6 cups (48 ounces) low-sodium chicken or turkey broth
- 3 cups cooked, diced (or shredded) turkey meat
- 2 bay leaves
- 1 sprig fresh thyme
- 1/4 cup coarsely chopped fresh parsley leaves
Instructions:
- Melt your unsalted butter in a Dutch oven or large pot over medium heat
- Add your onions, carrots, celery, and garlic and cook, stirring occasionally until the vegetables are soft, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Cook for 1 minute more.
- Add the broth, turkey, bay leaves, and thyme, stir to combine.
- Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Stir once more and ladle the soup into bowls. Top with the parsley and serve.
Foster, K. (2022, October 29). Post-thanksgiving Turkey vegetable soup. Kitchn. Retrieved November 16, 2022, from https://www.thekitchn.com/recipe-post-thanksgiving-turkey-vegetable-soup-250985