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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


  1. In a large soup pot, heat garlic in the olive oil.
  2. Allow to brown slightly and add onion, carrot and celery. Cover.
  3. Cook over medium-low heat until softened, 7 or 8 minutes.
  4. Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer.
  5. When simmering, add the green beans, sweet potato and pasta to the soup. Bring it back up to a simmer.
  6. Lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked.
  7. Stir in turkey. Turn the heat off. Cover, and allow to sit for 5 to 7 minutes.