It’s the perfect way to warm up on a chilly day. Try this easy turkey soup that can also add a welcome, new twist to Thanksgiving leftovers.

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Ingredients

• 1 Tbsp olive oil
• ½ cup chopped onion
• ½ cup diced carrot
• ½ cup diced celery
• ¹/₈ tsp black pepper
• ½ tsp dried oregano
• ½ tsp dried basil
• 1 can (14.5 oz) diced tomatoes, with liquid
• 3 cups water
• 3 cups vegetable broth
• 1 can (15 oz) great Northern beans, rinsed and drained
• 2 cups (about 16 ounces) cubed cooked turkey
• ½ cup cubed zucchini
• 1 Tbsp dried parsley

Preparation

1. In a large saucepan, heat oil over medium heat. Add onion and sauté until softened, about 4 minutes.
2. Stir in carrot, celery, pepper, oregano, and basil. Cover and cook over low heat for 5 minutes.
3. Add tomatoes with their liquid, water, broth, beans, and turkey and stir. Cover saucepan and bring to a boil. Lower heat and simmer gently for 30 minutes.
4. Add zucchini and parsley and cook until zucchini is cooked through, about 8 to 10 minutes. Serve.

Yield: 8 servings

 

Nutrition Facts

Calories: 165, Fat: 2g, Saturated Fat: 0g, Cholesterol: 47mg, Sodium: 528mg, Carbohydrates: 14g, Fiber: 4g, Protein: 21g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s 
nutritional content.