Quick Leftover Turkey + Bean Soup
Ingredients
- 2 Tbsps clarified butter or ghee
- 3 medium carrots, peeled and diced
- 3 celery ribs, chopped
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 6 cups chicken, or turkey bone broth
- 2 cans, 15.5 oz great northern beans, rinsed and drained well
- 4 cups turkey, or chicken leftover, cubed
- 2 Tbsps smoked paprika
- 1 tsp chili powder
- 1/4 tsp ground pepper
- 1 bay leaf
Optional:
- 1/2 cup leftover gravy
- fresh thyme, to garnish
Instructions
- Melt your butter in a large dutch oven or a stock pot over medium heat.
- Add in the veggies (carrots, celery, onions, & garlic) and sauté until soft, 3-4 minutes.
- Stir in the broth, beans, turkey leftover, bay leaf, and all seasonings. If you have any leftover gravy, you can add it to your soup.
- Bring your soup to a boil, then reduce heat and allow it to low simmer for about 20 minutes.
- Taste and adjust the seasonings if desired.
- Remove bay leaf.
- Serve your soup hot and garnish with fresh thyme and freshly ground black pepper.
- Enjoy!
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