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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.
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Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add all of the broth and stir till incorporated.
  3. 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.
  4. Add the zucchini and mushrooms and the turkey meat and continue to cook for at least 10 more minutes.
  5. Turn off the heat and season with more salt and pepper to taste if needed.
  6. 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.

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