Turkey Veg Mix Soup (Print Version)
# Ingredients:
→ Main Ingredients & Seasonings
01 -
3 cups of turkey, shredded or diced (dark or white meat)
02 -
1 teaspoon of dried oregano
03 -
8 cups of turkey broth, low-sodium
04 -
½ teaspoon of dried thyme
05 -
15 ounces of diced tomatoes, including juice
06 -
2 bay leaves
07 -
1 cup of frozen green peas
08 -
1 cup of frozen or canned corn (or use fresh)
09 -
2 tablespoons of freshly chopped parsley
10 -
Black pepper and salt (adjust as needed)
→ Base
11 -
3 minced cloves of garlic
12 -
1 small onion, chopped (yields about 1 cup)
13 -
1 tablespoon of olive oil
14 -
1 handful of celery, sliced into pieces (about 1 cup)
15 -
1 cup of carrots, cut into rounds
# Instructions:
01 -
Warm up the oil in a big soup pot on medium heat. Toss in the onion, carrots, and celery with a sprinkle of salt. Let them soften for 3-4 minutes while stirring occasionally.
02 -
Mix in the garlic, thyme, oregano, and bay leaves. Keep stirring the mix for about 2 minutes so they release flavor.
03 -
Pour in the turkey broth, diced tomatoes, and your turkey. Turn the temperature up until it boils. Put the lid on, lower the heat, and let it gently bubble for 15-20 minutes until veggies soften.
04 -
Stir in the corn and peas, leaving it to cook for another 5 minutes.
05 -
Sprinkle in the parsley and adjust the salt and pepper to suit your taste. Dish it out right away while it’s warm.
# Notes:
01 -
Perfect for leftover turkey
02 -
Stays fresh in the fridge for 4-5 days
03 -
You can keep it in the freezer for up to 6 months