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.
Like this? Leave a comment below!