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 🙂
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.
- 2 Lbs leftover turkey (white and/or dark meat)
- 3 C chicken broth
- 1 28oz can crushed tomatoes
- 1 C frozen pearl onions
- 2 C frozen corn
- 1 C frozen green peas
- 1 C frozen green beans
- 1 C celery, diced
- 1 C carrot, diced
- 2 C water
- 1 Tbsp sugar
- 1 Tbsp sriracha
- Add everything to a large soup pot and cook over medium heat for up to 2 hours.
- Feel free to use any and all vegetables of your choice