Turkey Vegetable Soup (Print Version)
# Ingredients:
→ Base
01 -
1 small onion, finely chopped (roughly 1 cup)
02 -
1 tablespoon olive oil
03 -
1 cup celery, sliced
04 -
3 garlic cloves, finely diced
05 -
1 cup carrots, sliced thin
→ Seasonings & Main Ingredients
06 -
3 cups cooked turkey, shredded or diced
07 -
¼ teaspoon dried thyme
08 -
2 bay leaves
09 -
8 cups turkey broth, low-sodium
10 -
1 teaspoon dried oregano
11 -
15-ounce can of diced tomatoes, juices included
12 -
1 cup of frozen peas
13 -
1 cup of corn (can be frozen, fresh, or canned)
14 -
Salt and black pepper, adjust to your preference
15 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
In a big soup pot, warm the olive oil over medium heat. Toss in the onions, carrots, and celery with a small sprinkle of salt. Let them soften for about 3-4 minutes while stirring now and then.
02 -
Mix in the garlic, thyme, oregano, and bay leaves. Stir it often as it cooks for around 2 minutes.
03 -
Pour in the turkey, tomatoes, and broth. Turn the heat up to bring it to a boil, then pop the lid on and lower the heat. Let it gently bubble for 15-20 minutes until the veggies are nice and soft.
04 -
Add the corn and peas into the pot. Let it cook another 5 minutes or so.
05 -
Stir through the parsley and adjust the flavor with salt and pepper. Serve right away and enjoy.
# Notes:
01 -
Perfect for using up leftover turkey
02 -
Stores well in the fridge for 4-5 days
03 -
Lasts in the freezer for up to half a year