Well, its Monday!!! What did you do with all of that turkey? I think Thanksgiving turkey is only good for 5 days MAX! Last Friday, plans should have been made to do something! I unexpectedly received a huge 24-pound turkey at a neighborhood giveaway, so I made plans to do the “to go” trays.
My roasted turkey was delicious! I searched for and located the best ever recipe where it was moist and delicious. But too much was left over.
Knowing that I would have a lot of leftover turkey, on Wednesday, I searched for a good turkey veggie soup recipe. It had to have tomatoes and non-starchy veggies. Eureka! I found such a recipe! FYI- I rarely measure for soups. Just go by what you prefer in amounts. But, first here is the completed delicious soup.
Roasted Turkey Veggie Soup Recipe
Ingredients
- Olive oil
- ½ Onion, chopped
- 3 Carrots, cut into coin sized sections
- 3 Celery stalks, chopped
- ½ cup Butternut squash, cubed (I cheated and purchased pre-diced)
- 3 Garlic cloves, minced
- 1 canned whole tomato
- 3 Bay leaves
- Chicken bouillon – 2 teaspoons
- Basil leaves, dried
- Thyme
- Grounded black pepper
- ½ Zucchini, half and sliced
- ½ Yellow squash, half and sliced
- Fresh parsley
- Cubed roasted turkey
Directions
- In a large saucepan, sauté the carrots, and celery in oil until tender.
- Add chopped onion and minced garlic. Stir.
- Stir in the water, tomatoes, bay leaf, bouillon, basil, thyme, and pepper. Bring to a boil, then simmer for about 10 minutes.
- Add butternut squash – simmer for about 10 minutes. You don’t want the squash to become mushy.
- Add zucchini, yellow squash and fresh chopped parsley. Simmer 10 minutes.
- Reduce heat; add cubed turkey, simmer uncovered, for 5 to 10 minutes.
Planet Janet 