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Leftover Turkey and Vegetable Soup

Looking for a new way to use the pounds of leftover Thanksgiving turkey? We always are too. This year we decided to make a turkey-loaded vegetable soup. The results were so good that we’re considering cooking turkey for soup and saving the leftovers for Thanksgiving 🙂

Thanksgiving Leftovers Vegetable Soup

I have made lots of different soups before, but this one is hands down my new favorite. I am seriously considering roasting another turkey just so we can have another pot of this. The best part is that it was incredibly simple and it was ready to eat in no time. Really though, how can you go wrong if you’re starting off with delicious turkey?? You basically use whatever frozen veggies you have hanging out in your freezer. Go ahead….take a look, if you’re like us you have several partial bags hanging out in there begging to be used! Throw them all in the pot and you’re half way there! This time around we had some frozen corn, pearl onions, green peas and green beans. Our recipe below is really just an outline, feel free to adjust the veggies to your liking. 

Making a big pot of soup is a seriously tasty way to declutter the kitchen. I like making a pot at the end of the year, being sure to clean out whatever I have in the freezer (meats, veggies, whatever else) and even the pantry… this is a great use for those 2/3 empty boxes of pasta that have been in there for months. 

Leftover Turkey and Vegetable Soup
The best way yet to use all that leftover Thanksgiving turkey. A delicious and healthy vegetable soup with tons of turkey.
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Ingredients
  1. 2 Lbs leftover turkey (white and/or dark meat)
  2. 3 C chicken broth
  3. 1 28oz can crushed tomatoes
  4. 1 C frozen pearl onions
  5. 2 C frozen corn
  6. 1 C frozen green peas
  7. 1 C frozen green beans
  8. 1 C celery, diced
  9. 1 C carrot, diced
  10. 2 C water
  11. 1 Tbsp sugar
  12. 1 Tbsp sriracha
Instructions
  1. Add everything to a large soup pot and cook over medium heat for up to 2 hours.
Notes
  1. Feel free to use any and all vegetables of your choice
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What’s your favorite way to use all that leftover Thanksgiving turkey?

Brunswick Stew

Here comes another barbecue recipe! I know we’ve been posting lots of these lately, but we’ve been in a bbq mood. There’s something about fall and the slightly cooler weather that makes us want to barbecue.

There are several standard side dishes that go with barbecue; cole slaw, baked beans, fries, etc. In Georgia we have something called Brunswick Stew. It’s basically bbq soup, which is just as awesome as you would think. It has lots of veggies and lots of ‘cue, and is an outstanding as a side dish. It’s also great on its own with a bottle of hot sauce and some saltine crackers.

 Brunswick Stew Recipe

Brunswick stew (according to local historians) originated on the islands near Brunswick, GA, about 45 minutes away from us. Traditionally it has corn, lima beans or butter beans, tomato, and whatever kind of meat you have on hand. Most bbq joints use some of their pork or brisket. We use whatever kind of bbq left overs we have… this time it was pulled pork and chicken. Deee-lish!

Brunswick Stew Recipe

Brunswick Stew
Serves 8
A Georgia favorite! Brunswick stew is a corn, lima bean, and tomato soup with loads of pulled pork.
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 10 min
Ingredients
  1. 4 quarts water
  2. 1 28oz canned whole peeled tomatoes (crushed by hand)
  3. 2 lbs meat (your choice: pulled pork, chicken, brisket)
  4. 1 bag frozen corn
  5. 1 bag frozen baby lima beans
  6. 6 cloves garlic
  7. 1 large onion medium dice
  8. 5 tbsp bbq rub
  9. 3 tbsp worcester sauce
  10. 1/2 C ketchup
  11. 2 tbsp brown sugar
  12. 1/2 stick butter
Instructions
  1. Sautee the onion in 1/2 stick butter until translucent, about 5 minutes.
  2. Combine onions and all other ingredients in large pot and cook for 2 hours.
  3. Adjust seasoning if needed
Notes
  1. We used this rub (http://savedbythekale.com/sweet-smoky-bbq-rub-recipe/)
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Curried Sweet Potato Soup

Hi guys! It’s been awhile since I have shared a recipe. This one is just in time for all this crazy cold weather we are having!

This one is  a “new to me” recipe.  I’ve had this recipe in my stack to try, which by the way has gotten seriously out of hand, for awhile now.  There are just too many enticing recipes out there.  This Curried Sweet Potato Soup was so easy to make and absolutely delicious.  It won over my husband and that is not an easy thing to do! It is Lindsay’s recipe from The Lean Green Bean.  I stuck with her recipe except that I did not have any leeks so I used 1/2 onion instead. Also her recipe calls for celery but doesn’t say how much so I used 2 large stalks, I added that into the recipe below. There is just enough spice in the soup to add warmth and depth.  OMG so good, I plan on making another pot of it this week.  I also garnished a couple bowls of mine with some bacon but it taste great either way. Enjoy!

photo (22)

Ingredients (Serves 4-6)

  • 1 Tbsp unsalted butter
  • 4 leeks
  • 2 stalks of celery
  • 1 Tbsp minced fresh ginger
  • 1 ½ lbs sweet potatoes, peeled and sliced
  • 1 Tbsp curry powder
  • 1 Qt veggie broth
  • 1/2 tsp cayenne pepper
  • Plain yogurt and cilantro to garnish (optional)

Instructions

1) In stock pot melt butter, add leeks, ginger and celery. Cook til wilted.

2) Add sweet potatoes, curry and veggie broth.

3) Cover and simmer until potatoes are tender.

4) Puree the soup in batches in blender. Or use an immersion blender. Add cayenne pepper and garnishes if desired.