Sunday, January 19, 2014

Leftover Turkey And Veggie Tray Soup - Gluten-Free

After the holidays, I grow very tired of wasting food.  I mean, there's leftover cheese from the cheese tray, leftover veggies, leftover fruit, leftover turkey, stuffing, and the list goes on and on and on.  You can only freeze so much, eat so much, and send so much home with your guests.

A few weeks ago, I found my refrigerator overwhelmingly packed.  By overwhelmingly, I mean, you look inside, you see EVERYTHING and you have NO idea what you can possibly eat, or want to eat.  You also don't know how you would even begin to put anything else into your refrigerator because it would take great precision to get anything else in there; a balancing act if you will.

So, I grabbed the amble leftover veggies, the leftover turkey that was about to go to waste and a couple cans of beans from my pantry for some extra goodness.  Turns out, leftovers = success.  My husband loved it, the kids loved it and my neighbors loved it (I took the leftovers over there so it would get eaten up right away.....I didn't need anymore leftovers in my fridge!  LOL)

Servings: 8-10

2 cups chopped turkey
15.5 oz. can cannelloni beans, drained and rinsed
15.5 oz. can great northern beans, drained and rinsed
2 onions, chopped
4-5 carrots, chopped
2-3 celery stalks, chopped
3/4 cup chopped tomatoes
3 cups turkey broth, unsalted
3 cups water
1 1/2 tsp. Mrs. Dash's Original Seasoning
1 1/2 tsp. salt
3 Tbsp. garlic powder
1 Tbsp. onion powder

Directions: (Use a 5 quart or larger slow cooker for this recipe)
In your crock, place the beans,
 tomatoes and 
 Next, add the turkey stock (mine was frozen, but it makes no difference,)
 water, Mrs. Dash seasoning, salt, onion powder and garlic powder.
 Give it a stir.

Cook on LOW for 5-6 hours or on HIGH for 2.5-3 hours.
Serve and enjoy!
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