Looking for a way to make use of all your Thanksgiving turkey meat? Instead of making turkey sandwiches, spice up extra turkey by turning it into this soup. It's filling, full of flavor and a great way to warm up now that cold weather is beginning to set in. It can also be made ahead of time to serve later. Herbs and spices like onion flakes, sage, rosemary and thyme enhance the flavor of the broth. Lentils are a great addition to the dish and are a source of fiber and protein. Add in fresh vegetables, and you’ll have an easy way to love Thanksgiving leftovers for days!
Time: 20 minutes
Serving size: 1 cup
- 3 cups cooked turkey, diced
- 3 medium potatoes, peeled and diced
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 1/3 cup onion flakes, diced
- 4 slices turkey bacon
- 1/4 pound tofu, cubed
- 1 can (14.5 ounces) lentil vegetable soup
- 1 can (12 ounces) chicken broth*
- 1/2 tablespoon sage (rubbed)
- 1/2 tablespoon thyme leaves
- 1/2 tablespoon rosemary (crushed)
- 3 tablespoons extra virgin olive oil, cold pressed
- 3 cups water
- Sauté extra virgin olive oil and turkey bacon at medium heat in a large heavy sauce pan until browned. Add the can of lentil vegetable soup, chicken broth, potatoes, celery, carrot, diced turkey and water. Reduce heat to low and simmer for five minutes.
- Add onion flakes, sage, thyme leaves and rosemary, and stir. Continue to simmer on low heat for 10 minutes.
- Add the tofu and cook on low heat. Stir occasionally until the potatoes and carrots are done.
Nutrition Facts (per serving):
- Calories 281
- Fat 10 grams
- Protein 27 grams
- Sodium 207 milligrams
- Carbohydrates 20 grams
- Fiber 3 grams