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Hunterdon News

Turkey Soup with Your Thanksgiving Leftovers

November 22, 2017

Make this easy soup with some leftover Thanksgiving turkey. It will be ready in about an hour.

1 Tbsp olive oil
* 1/2 cup chopped onion
* 1/2 cup diced carrot
* 1/2 cup diced celery
* 1/8 tsp black pepper
* 1/2 tsp dried oregano
* 1/2 tsp dried basil
* 1 can (14.5 oz) diced tomatoes with liquid
* 3 cups water
* 3 cups vegetable broth (gluten free if needed)
* 1 can (15 oz) great Northern beans rinsed and drained
* 2 cups (about 16 oz) cubed cooked turkey
* 1/2 cup cubed zucchini
* 1 Tbsp dried parsley
In a large saucepan, heat oil over medium heat until hot. Add onion and sauté until softened, about 4 minutes.

Stir in carrot, celery, pepper, oregano and basil. Cover and cook over low heat for 5 minutes.

Add tomatoes with their liquid, water, broth and beans and stir. Cover saucepan and bring to a boil. Lower heat and simmer gently for 30 minutes.

Add turkey, zucchini and parsley and cook until zucchini is cooked through and flavors are blended, about 8 to 10 minutes.

Serving Size: 1 cup

Calories: 132
Fat: 2g
Saturated Fat: 0g
Cholesterol: 38mg
Sodium: 422mg
Carbohydrates: 12g
Fiber: 3g
Protein: 17g

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