Empire Kosher shares their recipe for Thanksgiving leftovers with their turkey bean soup recipe.
Heat oil in a large pot or Dutch oven over medium heat. Add ground turkey and cook until browned. Stir in onion, celery, and carrots. Cook until the vegetables are tender, about 15 minutes. Add in garlic and cook for 5 more minutes. Add broth, water, bay leaves, beans, kale, and tomatoes. Bring to a simmer and cook for 15 minutes. Remove from heat and add in rosemary sprig. Let stand for 15 minutes. Remove rosemary sprig and bay leaves. Season to taste with salt and pepper. If a thicker stew is desired, use the back of a spoon to crush some of the beans against the side of the pan.