Get cozy and dig into this big pot of comforting soup. Freeze any leftovers in individual portions for an easy lunch or dinner.
Ingredients
- 2 large carrots
- 1 (12 oz) pkg green beans
- 1 medium onion
- 1 tbsp olive oil
- 1 (16 oz) pkg frozen butternut squash, thawed
- 6 cups turkey broth
- 2 cups shredded cooked turkey breast
- 2 tbsp chopped fresh parsley
Steps
- Thinly slice the carrots. Cut the green beans into 1-inch pieces. Dice the onion.
- In a large pot or Dutch oven, heat oil over medium-high. Add the carrots, green beans, and onion and cook for 5 min., until slightly soft. Add the squash and season with salt (in moderation) and pepper. Add the turkey broth and cooked turkey. Heat to a boil over high, then reduce heat to a simmer. Cook for 15 min.
- Divide soup between 4 bowls and garnish with parsley.
Variations
For Instant Pot:
1. Thinly slice the carrots. Cut the green beans into 1-inch pieces. Dice the onion.
2. Combine the cut vegetables with the remaining ingredients except the parsley in the Instant Pot. Set Instant Pot to 10 minutes of high pressure cooking.
3. Divide soup between 4 bowls and garnish with parsley.
For Slow Cooker:
1. Thinly slice the carrots. Cut the green beans into 1-inch pieces. Dice the onion.
2. Combine the cut vegetables with the remaining ingredients except the parsley in a 6 or 8 qt slow cooker. Set on low and cook for 4-6 hours.
3. Divide soup between 4 bowls and garnish with parsley.
Tags
- Slow Cooker
- instant pot
- one pot
- Thanksgiving leftovers
- Multicooker
- November 2017
- pressure cooker
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