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.
Keywords: soups, turkey, thanksgiving, leftovers, veggies, dairy-free, gluten-free