Turkey Vegetable Soup (Print Version)
# Ingredients:
→ Base
01 -
1 cup sliced celery
02 -
3 minced garlic cloves
03 -
1 small onion, chopped into small pieces (around 1 cup)
04 -
1 cup carrots, cut into slices
05 -
1 tablespoon of olive oil
→ Seasonings & Main Ingredients
06 -
1 cup frozen peas
07 -
Salt and ground black pepper, as you like
08 -
2 tablespoons freshly chopped parsley
09 -
2 bay leaves
10 -
15-ounce can of diced tomatoes with their liquid
11 -
1 cup frozen or fresh corn (canned works too)
12 -
1 teaspoon of dried oregano
13 -
8 cups of turkey stock with less salt
14 -
3 cups of turkey meat, chopped or shredded (any part)
15 -
1/4 teaspoon dried thyme
# Instructions:
01 -
Warm up olive oil in a big soup pot over medium heat. Toss in the onion, carrots, and celery with a small pinch of salt. Stir and let them soften for 3-4 minutes.
02 -
Mix in minced garlic, thyme, oregano, and bay leaves. Stir often and cook for 2 minutes.
03 -
Pour in the turkey meat, broth, and tomatoes. Let it come to a boil. Cover, lower the heat, and let it gently cook for 15-20 minutes until veggies feel soft.
04 -
Throw in the frozen corn and peas, let them cook for another 5 minutes.
05 -
Mix in the parsley, then sprinkle on some salt and pepper as needed. Enjoy while it's hot!
# Notes:
01 -
Perfect for using leftover turkey
02 -
Stays good in the fridge for 4-5 days
03 -
Freezing works, keeps for up to 6 months