Ingredients:
4 c. chicken broth
2 1/2 lbs. leftover roasted turkey breast
2 medium yellow onions
1 tsp. olive oil
15 oz. navy beans, drained
15 oz. Great Northern beans, drained
28 oz. fire roasted diced tomatoes, drained
1 tbs. tomato paste
1 tbs. cumin
1 tbs. chili powder
2 bay leaves
S&P, to taste
1 tbs. fresh parsley
Directions:
In large pot, bring chicken broth to slow boil. Rough chop roasted turkey breast into bite sided pieces. Add to pot. Finely dice onions and sauté with oil in non-stick saucepan. When sautéed to a golden brown, remove from heat and add to soup pot. Add beans, tomatoes, tomato paste, cumin, chili powder and bay leaves to pot. Reduce heat to simmer and cook for 2 hours. Stirring occasionally. Discard bay leaves. Finely chop parsley. Dish up and garnish with parsley and freshly cracked pepper. Serve hot and enjoy.
Sometimes, it takes a little creativity to use up those leftovers. How do you plan to use your Thanksgiving leftovers?
This is a great soup for leftover turkey! It's a new twist....I usually make a creamy white soup with lots of butter and flour. Since my doc put the brakes to that sort of food - I've got to get creative!
ReplyDeleteAnn, I was actually planning to add a 1/2 cup of half & half but tasted it beforehand and decided it really didn't need it. I love it when healthier tastes good enough on its own! Thanks for stopping by. :)
ReplyDeleteOne thing I like about holidays are the leftovers, this soup looks delicious!
ReplyDeleteIt does take some creativity to use up leftovers. Your soup with left over turkey looks very inviting with that beautiful colour. The addition of beans and roasted tomatoes would have made more flavourful.
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