One Pot Leftover Turkey Soup

Turkey Leftovers Anyone?!!

There’s just something ultra-satisfying, and extremely comforting about a big stockpot of homemade soup sitting on the stove.

Your kitchen smells delicious, soup is totally economical, and it’s great because dinner is ready even if you often have a few stragglers who come home later after work or sports.

Soup helps stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you carefully choose yourself.

I’ll often double up this recipe because it tastes even better the next day, and also freezes very well.

So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for next time you’re craving this DELICIOUS soup!

Makes 8 servings

Ingredients:

• 6 cups cubed roasted turkey
• 8 cups turkey broth
• 3 large Russet potatoes (about 1 1/2 pounds), peeled and chopped into small cubes
• 6 medium fresh or frozen carrots, peeled and chopped
• 1 lb. fresh or frozen cut green beans
• 1 leek, chopped
• 4 celery ribs, sliced
• 1 bell pepper, diced
• 3 fresh garlic cloves, minced
• 1 (15-ounce) can organic tomato sauce
• 2 bay leaves
• 2 Tbsps olive oil, avocado oil, or ghee
• 2 Tbsps freshly chopped parsley, to garnish
• freshly ground black pepper, to taste
• sea salt, to taste, about 1/2 teaspoon each

Instructions:

Heat oil in a large stockpot, over medium-high heat. Add leek, celery, bell pepper and garlic, sauté for 4-5 minutes until soft and slightly golden brown.Add in chopped potatoes, carrots, green beans and cubed turkey. Pour in the turkey broth and tomato sauce and give everything a good stir and bring to a boil.Add in bay leaves, reduce the heat to LOW, cover and let simmer for 30 minutes or until veggies are tender.Discard the bay leaves and adjust the salt & pepper to your taste. Carefully ladle the soup into the warm bowls, garnish with chopped parsley and serve.Stays good refrigerated for up to 5 days. Stays good in the freezer for up to 2 months.Enjoy your holidays and tag me @CleanFoodCrush in your creations!

❤Rachel

One Pot Leftover Turkey Soup

Category Dinner

Ingredients

• 6 cups cubed roasted turkey
• 8 cups turkey broth
• 3 large Russet potatoes (about 1 1/2 pounds), peeled and chopped into small cubes
• 6 medium fresh or frozen carrots, peeled and chopped
• 1 lb. fresh or frozen cut green beans
• 1 leek, chopped
• 4 celery ribs, sliced
• 1 bell pepper, diced
• 3 fresh garlic cloves, minced
• 1 (15-ounce) can organic tomato sauce
• 2 bay leaves
• 2 Tbsps olive oil, avocado oil, or ghee
• 2 Tbsps freshly chopped parsley, to garnish
• freshly ground black pepper, to taste
• sea salt, to taste, about 1/2 teaspoon each

Instructions

1. Heat oil in a large stockpot, over medium-high heat.
2. Add leek, celery, bell pepper and garlic, sauté for 4-5 minutes until soft and slightly golden brown.
3. Add in chopped potatoes, carrots, green beans and cubed turkey.
4. Pour in the turkey broth and tomato sauce and give everything a good stir and bring to a boil.
5. Add in bay leaves, reduce the heat to LOW, cover and let simmer for 30 minutes or until veggies are tender.
6. Discard the bay leaves and adjust the salt & pepper to your taste.
7. Carefully ladle the soup into the warm bowls, garnish with chopped parsley and serve.
8. Stays good refrigerated for up to 5 days.
9. Stays good in the freezer for up to 2 months.

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