I have something to tell you guys and you aren’t going to like it. But it’s the truth and I think we have a relationship built on trust and honesty, so here goes…
The fact is, in just a few days, you are going to be sick of Thanksgiving leftovers.
I know. I know. Right now, that seems like an impossible outcome. It’s Thanksgiving week, and you are so excited for all things turkey and gravy, you can’t even fathom not wanting that food. But I promise you, someday in the near future (Saturday? Sunday? Monday?), you are going to go to the fridge, stare in the face of that giant pile of slowly-dwindling leftovers and say,
“Meeeehhhhhhh. I don’t want another giant plate of carbs.”
And you’ll remember this post and think, “Gee whizz, gosh golly! I wish I would have used some of those leftovers in that soup.”
The idea behind this soup is to take the remnants from the Thanksgiving table and combine them seamlessly into a delicious, healthful turkey vegetable soup. To make the ideal next day soup, you have to go into the kitchen with an open mind.
Have a big pile of roasted Brussels sprouts? In the pot! A leftover platter of steamed green beans? Perfect! A bunch of sweet potato casserole with marshmallows on top? Meh. Maybe not. Just use your best judgment. Or, if you are leftover-less, just make it using the frozen veggies I recommend in the recipe.
A word on broth before I share the recipe. And that word is “homemade.” You worked hard for hours and hours to create the perfect Thanksgiving bird– don’t let the regal thing’s glory die once it’s carved. Make sure to use the flavorful bones and skin to make delicious turkey stock that you can use as the base for this soup. Here is my favorite way to make bone broth.
Making homemade broth may seem like the last thing you want to do after dinner on Thursday, but I promise the 10 minutes worth of work is worth it. Put the stock on to simmer and then go off and enjoy a cup of coffee and slice of pumpkin pie with your family.
Another big benefit of turning your leftovers into soup: it freezes beautifully! If you can’t imagine eating another bite of turkey ever again on Thursday, just make the soup and put it all in the freezer. On a cold January night when the fridge is empty, you’ll thank yourself for stashing your Thanksgiving leftovers in soup form. Happy Thanksgiving!
This Turkey Vegetable Soup is the perfect thing to simmer on the stove while you deck the halls on Black Friday. Use the vegetables recommended, or throw in some leftover veggies!
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, sliced
- 3 carrots, sliced into coins or half moons
- 3 large Russet potatoes (about 1 1/2 pounds), peeled and finely chopped
- 2 garlic cloves, minced
- 12 ounces frozen lima beans
- 10 ounces frozen corn
- 10 ounces frozen cut green beans
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups turkey broth
- 3 cups cubed roasted turkey (white and/or dark meat)
- 2 bay leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- In a large soup pot, heat the olive oil over medium heat. Add the onions, celery, carrots, and potatoes. Cook, stirring frequently, until somewhat softened, about 10 minutes. Add the garlic and cook until fragrant, about a minute.
- Add the lima beans, corn, diced tomatoes, tomato sauce, broth, turkey, bay leaves, and a little salt and pepper and stir. Bring the soup to a boil, then reduce the heat and simmer for 40-50 minutes, or until the potatoes are tender when pierced with a fork.
- Remove and discard the bay leaves. Taste and add more salt and pepper if desired. Serve hot.
- If it’s not Thanksgiving, you can use roasted chicken and chicken broth to make this soup.
- For a more decadent version, stir in 1/3 cup cream before serving.
- Category: Soups
Keywords: soups, turkey, thanksgiving, leftovers, veggies, dairy-free, gluten-free