Leftover Turkey Vegetable Soup
A comforting Leftover Turkey Vegetable Soup, perfect for using up turkey. Packed with vegetables and flavor, it's a warming dish for chilly days.
Equipment
- Dutch oven
Ingredients
- 2 tablespoons unsalted butter
- 2 medium yellow onions, diced
- 3 medium carrots, peeled and cut into ¼-inch rounds
- 3 medium celery, cut into ¼-inch slices
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 6 cups low-sodium chicken or turkey broth
- 3 cups cooked, diced turkey meat
- 2 bay leaves
- 1 sprig fresh thyme
- ¼ cup coarsely chopped fresh parsley leaves
Instructions
- Melt the butter in a Dutch oven or large pot over medium heat. Add the onions, carrots, celery, and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the tomato paste, stir to coat the vegetables, and cook for 1 minute more.
- Add the broth, turkey, bay leaves, and thyme, and 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.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!