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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoon(s) butter |
3 carrots, peeled and chopped |
3 stalk(s) celery, chopped |
2 cup(s) chopped cooked turkey |
2 tablespoon(s) chopped fresh parsley, optional |
2 fresh sage leaves or pinch of dried sage, optional |
1 cup(s) green beans, trimmed and cut into 1-inch pieces |
1 large or 2 small turnips, peeled and chopped |
1 onion, chopped |
salt and pepper to taste |
2 quart(s) turkey or chicken broth |
Directions:
1. Melt the butter in a Dutch oven over medium heat. Add onion, carrots, celery, turnips, and beans and cook, stirring, until vegetables begin to soften, about 10 minutes.
2. Add broth and bring to a boil. Reduce heat and gently simmer about 20 minutes.
3. Add turkey, salt, and pepper to taste, and parsley and simmer about 10 minutes until all the vegetables are tender.
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