Turkey vegetable soup is your answer to all those leftovers. Toss in the turkey, and even the roasted carrots if you have some left.
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.
- 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.