Prep 20 mins
Cook 1 hr
The best part of Thanksgiving: leftovers! :) 2007 update: This is still the best soup I have ever made and the secret really is the sweet potato. This year I saved about a cup of green beans from making the green bean casserole, and added them in to the soup about 10 minutes before the end of the cooking time. Delicious!
- 2 tablespoons olive oil
- 1⁄2 onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 1 sweet potato, chopped
- 1 -2 lb leftover cooked turkey, chopped
- 1 bay leaf
- 4 -6 leaves dried sage, crumbled (about a teaspoon)
- 1 teaspoon rosemary, crushed
- 1 quart stock or 1 quart broth or 1 quart water
- salt and pepper
- Chop your veggies and turkey into roughly bite sized pieces.
- Get a big soup pot and start heating the oil in it over medium high heat. Saute the onion for a few minutes, until transparent.
- Add the celery, carrot, sweet potato, and turkey. Cook about five minutes.
- Add seasonings and enough liquid to cover veggies and turkey. This might be a quart or it might not. Bring to a boil and then drop the heat to medium low. Simmer for an hour, checking occasionally to make sure everything stays submerged.
Yum! This was excellent with fresh turkey stock. Rescued Turkey Stock. The souop was even better the next day. Thanks, we loved this healthy delicious soup.
Wonderful soup! It's seasoned very nicely and has lots of good veggies in it. I agree that the sweet potato is a must (I used a pretty large one). Don't sub it for a regular potato. I'll be making this when I have leftover chicken as well. Thanx for posting!
Made it last year after Thanksgiving and this year again and it really is a great and tasty way of "getting rid" of the leftovers.