There are going to be a lot of turkey dinners coming up in the next couple of weeks. Left over turkey is a great thing to freeze up and take along with you on the road, but if you want to mix it up a little bit try out this Next Day Turkey Soup.
- 2 cloves garlic, crushed and finely chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 tablespoon chopped fresh sage leaves (optional)
- 2 (32 ounce) cartons chicken broth
- 1 bay leaf
- 2 cups green beans, cut into 1 inch pieces
- 1 sweet potato, diced
- 1/2 cup uncooked small pasta
- 3 cups diced cooked dark turkey meat
- In a large soup pot, heat garlic in the olive oil.
- Allow to brown slightly and add onion, carrot and celery. Cover.
- Cook over medium-low heat until softened, 7 or 8 minutes.
- Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer.
- When simmering, add the green beans, sweet potato and pasta to the soup. Bring it back up to a simmer.
- Lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked.
- Stir in turkey. Turn the heat off. Cover, and allow to sit for 5 to 7 minutes.