- 15 minutes
- 50 minutes
This is a great soup we make with leftover Thanksgiving turkey and assorted vegetables and beans. It's quite tasty and gets better every day you leave it in the fridge!
- Warm the olive oil over medium heat in a 4-qt pot (teflon works well), then add the carrots, celery, and onion, and stir occasionally until the vegetables are soft, approx. 5-7 mins, then add the garlic, thyme, and sage and cook and stir 2-3 minutes more.
- Add cold water about half way up the pot and stir in some Better than Bouillon (or other choice above) to dissolve until you get a chicken broth the strength you like for soup. (remember, a lot of flavor is coming from the vegetables and other ingredients into the water, so start off weak and add more paste later after tasting for seasoning). Add the bayl leaf. Stir and simmer for about 15-20 minutes until the carrots are nearing the texture you like them (taste one) but not quite soft enough throughout.
- Rinse the beans and place in the pot, and add more water to just cover, stirring. Add the cooked turkey meat and adjust water again if necessary. Simmer and stir 5 minutes more, then taste for salt and pepper (add if necessary), and adjust any seasonings and strength of broth.
- Continue to simmer all for another 15 minutes, stirring frequently, until all is melded. Turn off heat, and find and remove the bay leaf. Let flavors blend while cooking and try not to eat it all! Even better the next day. Great served with buttered rolls or canned biscuits for dipping!