Next Day Turkey Vegetable Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion (diced)
• 3 stalks celery (sliced)
• 3 carrots (sliced into coins or half moons)
• 3 large Russet potatoes (about 1 1/2 pounds, peeled and finely chopped)
• 2 garlic cloves (minced)
• 12 ounces frozen lima beans
• 10 ounces frozen corn
• 10 ounces frozen cut green beans
• 14.5 ounces canned diced tomatoes
• 15 ounces canned tomato sauce
• 4 cups turkey broth
• 3 cups cubed roasted turkey (white and/or dark meat)
• 2 bay leaves
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)

Instructions

1. 1

   In a large soup pot, heat the olive oil over medium heat. Add the onions, celery, carrots, and potatoes. Cook, stirring frequently, until somewhat softened, about 10 minutes. Add the garlic and cook until fragrant, about a minute.

2. 2

   Add the lima beans, corn, diced tomatoes, tomato sauce, broth, turkey, bay leaves, and a little salt and pepper and stir. Bring the soup to a boil, then reduce the heat and simmer for 40-50 minutes, or until the potatoes are tender when pierced with a fork.

3. 3

   Remove and discard the bay leaves. Taste and add more salt and pepper if desired. Serve hot.