Crockpot Turkey Vegetable Soup

🧂 Ingredients

• 4 cups turkey

  cooked
• 6 cups turkey broth
• 2 ribs celery

  sliced diagonally
• 1 leek

  green top removed, washed thoroughly and sliced
• 1 large onion

  chopped
• 3 cloves garlic

  minced
• 1 orange bell pepper

  chopped (or yellow)
• 1 red bell pepper

  chopped
• 2 cups red potatoes

  washed, unpeeled, cubed
• 16 oz. bag mixed vegetables

  frozen and thawed
• 1 medium zucchini squash

  sliced in 1/2" pieces (or two small)
• 1 medium yellow squash

  sliced
• 1/4 cup fresh parsley

  minced (or more, if desired)
• 1 tbsp. fresh rosemary

  minced (or more, if desired)
• 1 tsp. fresh thyme

  minced (or more, if desired)
• 1 tbsp. fresh oregano

  minced (or more, if desired)
• 2 tbsp. fresh sage

  minced (or more, if desired)
• 1 tsp. dried marjoram

  (You can use fresh if you have it)
• 2 bay leaves
• 2 tsp. sea salt
• 3/4 tsp. ground black pepper
• 1 tbsp. fresh parsley

  minced, for garnish if desired
• 1 tsp. snipped, fresh chives

  for garnish, if desired
• 1 tsp. fresh thyme

  minced, for garnish, if desired

Instructions

• 1 Cook off a turkey carcass and reserve the turkey broth.
• 2 Cut turkey in bite-sized pieces.
• 3 Place broth and turkey in crockpot on low heat.
• 4 Add celery, leeks, garlic, onions, bell peppers, potatoes, squash, seasonings
  and bay leaves.
• 5 Cover with lid.
• 6 Cook about 2 hours on high.
• 7 Add mixed vegetables and cook an additional 1-2 hours or until veggies are
  tender.
• 8 Remove bay leaves.
• 9 Ladle soup into bowls.
• 10 Top with fresh parsley, thyme or snipped chives for garnish.

Nutrition Info