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Turkey Vegetable Soup

The perfect way to use up leftover turkey and broth made with the bones from Thanksgiving's bird! Serves 4-5.

Ingredients
  

  • 6-8 cups turkey broth
  • 2-4 cups left over turkey meat
  • 2 tablespoons Original Ghee + some for garnishing
  • 1/2 cup shallots; diced
  • 1 cup chopped leeks; including light green parts
  • 2 garlic cloves; minced
  • 2 cups carrots; sliced round
  • 2 cups celery; diced
  • 2 cups green beans; cut into 1” pieces
  • 1 large red skin potato; chopped into small pieces
  • 1 yellow pepper; chopped
  • 1 small zucchini; diced
  • 6 medium Cremini mushrooms; sliced
  • 1 cup tomatoes; diced
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 14.5 oz. can organic tomatoes; diced
  • 1 teaspoon good salt
  • 1 teaspoon pepper
  • Fresh squeezed lemon to taste

Instructions
 

  • Melt 2 tablespoons ghee in a stock pot. Add shallots, leeks, carrots, celery, yellow pepper, potato and garlic. Sauté for about 5-7 minutes or till slightly softened.
  • Add all of the broth and stir till incorporated.
  • Add the tomatoes, herbs, salt and pepper. Bring to a boil for a few minutes. Reduce heat to simmer and allow the soup to cook for at least 20 minutes.
  • Add the zucchini and mushrooms and the turkey meat and continue to cook for at least 10 more minutes.
  • Turn off the heat and season with more salt and pepper to taste if needed.
  • Add fresh lemon juice to the pot right before serving. Add a small dollop of ghee to your soup bowl to make it even more satiating!

Notes

You may also use a slow cooker – following the same instructions for cooking.
Black Garlic Ghee, Heirloom Salt+Pepper and Turmeric + Black Pepper Ghee are also good in this recipe.
Tried this recipe?Let us know how it was!