Day-After-Thanksgiving Soup

By carvalhohm2

Ingredients

• 1 T. olive oil
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• salt and pepper to taste
• 8 c. turkey or chicken broth
• 1 bay leaf
• 1-1/2 c. roast turkey, diced
• 1 c. frozen peas
• 2 T. fresh parsley, chopped
• 4 to 6 c. leftover dressing, warmed

Preparation

Step 1

Heat oil in a large stockpot over medium heat. Add carrots, celery, onion, salt and pepper. Sauté until vegetables are crisp-tender. Add broth and bay leaf; bring to a boil. Stir in turkey; reduce heat and simmer for about 10 minutes, until vegetables are tender. Stir in peas and parsley; warm through. Discard bay leaf.

To serve, place a scoop of dressing into individual deep soup bowls. Ladle soup over dressing.

Serves 4 to 6.