Turkey Vegetable Soup (Print Version)
# Ingredients:
→ Base
01 -
1 cup of thinly sliced celery stalks
02 -
1 small onion, finely diced (equals about 1 cup)
03 -
1 tablespoon of olive oil
04 -
3 minced garlic cloves
05 -
1 cup of carrot rounds
→ Seasonings & Main Ingredients
06 -
2 bay leaves
07 -
¼ teaspoon of dried thyme leaves
08 -
1 cup of peas (can be frozen)
09 -
A 15-ounce can of diced tomatoes, including juices
10 -
1 teaspoon of dried oregano
11 -
Salt and ground black pepper, adjust taste as needed
12 -
3 cups of turkey, diced or shredded (white or dark meat both work)
13 -
8 cups of turkey broth (opt for low-sodium if possible)
14 -
2 tablespoons fresh parsley, finely chopped
15 -
1 cup of corn (fresh, frozen, or canned)
# Instructions:
01 -
Over medium warmth, warm olive oil in a large soup pot. Toss in onion, celery, and carrots with a small sprinkle of salt. Cook for 3-4 minutes until they begin to soften up.
02 -
Mix in the garlic, thyme, oregano, and bay leaves. Keep stirring while cooking for about 2 minutes.
03 -
Drop in the turkey pieces, broth, and canned tomatoes (with juices). Let it come to a boil, then drop it to a low simmer, cover, and cook gently for 15-20 minutes for tender veggies.
04 -
Toss in the peas and corn. Let it cook for another 5 minutes.
05 -
Mix in the parsley, and adjust seasoning with salt and pepper. Dish out and enjoy right away.
# Notes:
01 -
Perfect way to make use of turkey leftovers
02 -
Stays fresh in the fridge for about 4-5 days
03 -
Store it in the freezer for up to 6 months