Leftover Turkey and Vegetable Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion
- 2 large carrots chopped
- 2 stalks celery trimmed and chopped
- 2 large bell peppers chopped
- 5 cups water
- 3 packets Vegetable Flavor Collagen Bone Broth
- 1 10oz can diced tomatoes
- 1 bay leaf
- 1/2 tsp dried basil
- 2 cups cooked turkey or chicken shredded
- 1/2 cup uncooked whole-wheat pasta, orzo, or pasta substitute optional
- Minced fresh cilantro garnish
Instructions
- In a large saucepan, sauté the onions, carrots, celery, and peppers in olive oil until tender. Add garlic, and cook 2 minutes longer.
- Stir in the water, can of diced tomatoes, bay leaf, and basil.
- Bring to a boil. Reduce heat, and simmer uncovered for 15 minutes.
- Meanwhile, cook orzo or pasta according to package directions and drain.
- Stir orzo and turkey into soup. Heat through.
- Stir orzo and turkey into soup. Heat through.
- Discard bay leaf.
- Sprinkle with cilantro.
- Serve, sip, and savor!
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