Craftscout's Leftover Turkey Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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The best part of Thanksgiving: leftovers! :) 2007 update: This is still the best soup I have ever made and the secret really is the sweet potato. This year I saved about a cup of green beans from making the green bean casserole, and added them in to the soup about 10 minutes before the end of the cooking time. Delicious! Ingredients:
2 tablespoons olive oil |
1/2 onion, chopped |
1 cup celery, chopped |
1 cup carrot, chopped |
1 sweet potato, chopped |
1 -2 lb leftover cooked turkey, chopped |
1 bay leaf |
4 -6 leaves dried sage, crumbled (about a teaspoon) |
1 teaspoon rosemary, crushed |
1 quart stock or 1 quart broth or 1 quart water |
salt and pepper |
Directions:
1. Chop your veggies and turkey into roughly bite sized pieces.
2. Get a big soup pot and start heating the oil in it over medium high heat. Saute the onion for a few minutes, until transparent.
3. Add the celery, carrot, sweet potato, and turkey. Cook about five minutes.
4. Add seasonings and enough liquid to cover veggies and turkey. This might be a quart or it might not. Bring to a boil and then drop the heat to medium low. Simmer for an hour, checking occasionally to make sure everything stays submerged.
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