Happy Thanksgiving to everyone! I hope you had a delightful dinner spent with people you love. Tomorrow, when you are taking inventory of what’s left in your refrigerator and deciding on what to make for dinner, I hope you make this soup.
It’s easy to cook and will balance out all the high calorie treats you had from your Thanksgiving dinner.
While I do love a good roasted turkey, it is usually never the highlight of my Thanksgiving meal. I will gladly fill up on appetizers, antipasto and rolls before the meal. I dream about side dishes such as mashed potatoes, sausage stuffing, and creamed corn months before Thanksgiving. Then I think of Swedish apple pie and other pumpkin desserts which I will be feasting on. The turkey is usually the last thing I think of. However, I always roast the biggest turkey I can find because everyone loves the leftovers.
I cannot have Thanksgiving without a twenty pound turkey being at the center of my table.
There is nothing better than a cold turkey sandwich or a warm bowl of turkey soup the day after Thanksgiving. I use frozen mixed vegetables in this soup because I always have some in my freezer. But you could always use leftover green beans, corn or peas that were on your Thanksgiving table too.
I love making the stock out of the leftover turkey also but there is no shame in using purchased chicken or turkey broth. There are so many good brands available. If you want to control the salt content, there are many low sodium ones too.
Another wonderful thing about this soup is that it freezes well. I like to set it in small individual containers. It can be reheated in the microwave and works perfectly for lunches. My college age daughter will be home for the weekend and I am sure she wouldn’t mind taking some soup back to school.
If you are looking for more recipes using turkey leftovers, check out these 8 terrific recipes for leftover turkey. Happy post-holiday eating!
- 1 tablespoon olive oil
- 1 small onion, peeled and diced
- 1 large carrot, peeled and chopped
- 2 stalks celery, chopped
- 6 cups turkey stock, chicken can be substituted
- 1 large potato, peeled and chopped
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 3 cups cooked leftover turkey, chopped
- 10 ounces frozen mixed vegetables, 1 package
- salt and pepper, to taste
- In a large sauce pan, heat the olive oil on medium high heat. Add the onions, carrots and celery.
- Sauté on medium heat for a few minutes or until vegetables are wilted.
- Add broth or stock and potatoes to the pot. Bring to a simmer and reduce heat to low.
- Add thyme, tomato paste and turkey. Cover with lid and simmer for 15 minutes.
- Add frozen vegetables and cook another 10 minutes or until vegetables are tender.
- Season with salt and pepper to taste.
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