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One Pot Leftover Turkey Soup

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.