Recipe by CraftScout
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
Directions See How It's Made
- 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.