Already wondering what you are going to do with all the Thanksgiving leftovers?
You want to make sure you have plenty of turkey for Thanksgiving, but somehow you always end up with more than enough! Instead of having turkey sandwiches for the next serveral days, try this leftover turkey soup. It also has celery, onions, and sweet potato. So if you stocked up a bit too much on other ingredients for Thanksgiving this year- here’s a great recipe to help you put them to use!
Leftover Turkey, Sweet Potato and Cannellini Bean Soup
Ingredients
- 1 onion, diced
- 1 cup celery, diced
- 2 teaspoons olive oil
- 1 teaspoon dried rosemary, or to taste
- 1 sweet potato, washed and diced into 1/2 inch pieces
- 5-6 cups reduced sodium chicken stock, or leftover turkey stock
- 2 bay leaves
- 2 cups leftover turkey, diced
- 1 (15oz) can cannellini beans, rinsed
- black pepper, to taste
Directions
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While vegetables are sauteing, wash, peel and chop sweet potato. Add chopped sweet potato to celery and onions and saute another 5 minutes.
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Step 1
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| Heat olive oil in a large dutch oven over medium heat. Add onion, celery, and rosemary. Saute about 5 minutes. |
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Step 2
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| Add stock and bay leaves and simmer. Cook about 10 minutes, while preparing turkey and rinsing beans. |
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Step 3
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| Add diced turkey, beans, and black pepper to taste. Simmer on low heat for 30 minutes. |
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