Detox Turkey Vegetable Soup
This soup is packed with veggies and protein. It's perfect for leftover turkey!
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion finely chopped
- 2 celery stalks finely chopped
- 1 large carrot or 6 baby carrots finely chopped
- 1 leek white and light green parts only, halved and sliced
- 2 cloves garlic minced
- 1 tablespoon chopped fresh thyme
- 10 cups turkey or chicken stock
- 1 cup sweet potato ribbons or cubed sweet potatoes
- ½ lb green beans trimmed and cut into 1 inch pieces
- 1 15 oz can diced tomatoes, drained
- 2 cups chopped cooked turkey or chicken
- 1 lb egg noodles
- Kosher salt and pepper to taste
- To serve: extra virgin olive oil and grated Parmigiano Reggiano
Instructions
- Heat olive oil in a dutch oven or large pot over medium heat. Add the onion, yellow, and carrots. Sauté until the onions are translucent, about 8–10 minutes.
- Add the leek and garlic. Sauté for 5 minutes more.
- Place a saucepan of water over high heat. Bring to a boil. Add the egg noodles. Cook according to package directions. Drain and set aside.
- Add the thyme and turkey or chicken stock to the onion and carrot mixture. Bring the mixture to a boil and reduce to a simmer.
- Add the sweet potato ribbons, green beans, diced tomatoes, and cooked turkey or chicken.
- Cook for 5–7 minutes, or until the green beans are tender.
- Season with salt and pepper to taste.
- To serve, place ⅓–½ cup of cooked noodles in the bottom of each bowl. Ladle soup over the top. Garnish with extra virgin olive oil and grated Parmigiano Reggiano.
Nutrition
Calories: 518kcalCarbohydrates: 74gProtein: 29gFat: 14gSaturated Fat: 3gCholesterol: 84mgSodium: 340mgPotassium: 988mgFiber: 6gSugar: 8gVitamin A: 5481IUVitamin C: 16mgCalcium: 108mgIron: 4mg
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