Leftover Turkey and Vegetable Soup

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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