Happy Day after Thanksgiving!
I hope you all had an amazing day and were able to spend some time with friends and family.
NOW if you’re anything like me, you are probably staring down a fridge full of leftovers trying to figure out what to do with all this yumminess. So here’s one idea, make this very simple turkey soup.
It’s an easy way to use up some leftover turkey all while enjoying a lighter meal the day after the feast.
Use this recipe as a basic blueprint. Don’t run out to buy anything new for this soup, the whole point is to make it work with what you’ve already got on hand.
So check out the video and give it a go. I would love to hear if you give it a try and am very curious… what do you like to make with Thanksgiving leftovers? Any day after traditions?
Clean Eating Turkey And Kale Soup
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 1 tbsp. extra virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 15-oz can diced tomatoes
- ½ lb. small potatoes, scrubbed and diced
- 12 oz. chopped COOKED turkey (about 2 cups)
- 1 bunch of kale, stemmed and cut into small pieces
- Salt and pepper to taste
Heat oil in a large pot over a medium heat. Add onion, garlic, carrots, celery, and a fat pinch of salt. Cook the veggies for about 10 minutes or until nice and tender.
Stir in turkey, potatoes, and tomatoes; cook, stirring, for a couple of minutes and then add in 4 cups of cold water and bring to a boil. Reduce to a simmer and cook for about 10 minutes or until potatoes are tender.
Stir in the kale and cook for another 2 minutes or until the kale has wilted down. And then season with salt and pepper. Enjoy!
Makes about 6 – 1-cup servings.
Nutrients per 1-cup; Calories: 169; Total Fat: 4.8g; Saturated Fat: 0.9g; Cholesterol: 22mg; Carbohydrate: 19.7g; Dietary Fiber: 2.8g; Sugars: 3.7g; Protein: 14.1g