Turkey + Veggie Soup

Thanksgiving came and went faster than usual this year. We're lucky we get to celebrate twice, which means double the amount of food. Of course, though, the best way to make leftovers for me, is a big pot of soup. Whether you're able to make your stock from leftover bones, or if you just have leftover meat, or even if you don't have leftovers at all but love a crock-pot soup, than this is for you.

My dad always gives me a fair share of the bones, so to keep this super easy, I throw them all, meat and skin into the crock-pot and fill with about 8-10 cups of water. I lightly season with pepper and oregano and put on high for 4 hours. If you're not making your stock from scratch, plan to do the same with 8-10 cups of stock. After you've let the bones and meat cook for a few hours, remove the bones and shred up any remaining turkey meat. I prefer using dark meat, because I think it stays more moist in the soup. I then add carrots, celery, cannellini beans, spinach nutritional yeast and seasonings. What I DO like to do though, is to take half of the cannellini beans and a little almond milk to puree it with 2 tablespoons GF flour and then add it to the soup. It helps to make it a little creamier without adding dairy. I'll then let the soup sit for another hour or so (although it could totally sit for longer) It could really be one of the easiest winter soups you'll make this season and you'll have leftovers for days.

Turkey + Veggie Soup

Prep Time: 10-15 minutes

Cook Time 4-6 hours in the crock-pot

Ingredients

*If making stock 8-10 cups of water and leftover turkey meat + bones, otherwise just 8-10 cups of water and shredded turkey (approximately 3 cups of turkey)

• 1 can cannellini beans, drained and rinsed. Keep half to the side

• 2 cups spinach

• 2 cups chopped carrots

• 1 cup chopped celery

• 1 teaspoon oregano

• 1 teaspoon minced garlic

• 1 tablespoon minced onion

• 1/3 cup nutritional yeast

• 1/2 cup almond milk

• 2 tablespoons gluten free flour

• Salt and pepper to taste

Directions

1. Place turkey/bones and water or broth into the crock-pot, add salt, pepper or oregano and let cook for 4 hours on high.

2. Take out bones and meet and shred turkey. Put back into crock-pot. Add in chopped veggies and half the can of cannellini beans. Add all the seasonings and nutritional yeast.

3. Using an immersion blender, puree almond milk, gluten free flour and half a can of cannellini beans. Then pour into crock-pot and stir. Let cook for 1 more hour and serve.

xx

Rita