2 TBSP Extra Virgin Olive Oil
1 Onion, diced
1 Carrot, diced
1 Celery Stalk, diced
2 Garlic Cloves, minced
6 cups Low-Sodium Organic Chicken Broth
2 Bay Leaves
3 cups White Turkey Meat
1 cup Kale or Swiss Chard, deveined and chopped
3 cups Purple or Sweet Potatoes, diced
1 TBSP Fresh Sage Leaves, chopped
2 cups Leftover Cooked Green Beans or Other Veggies
- Heat a large sauce pan on medium heat. Add the EVOO, onion, carrot, celery and garlic. Sauté until the onions are translucent and the vegetables are tender, stirring frequently, about 8-10 minutes.
- Add chicken broth, potatoes, kale/swiss chard and bay leaves and bring to a boil, then cover and simmer about 45 minutes.
- Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. Add the turkey, any left over cooked veggies and sage to the soup.
- Bring soup back to a simmer for 5 minutes. Then, shut the heat off and allow to sit and steam for 5 to 7 minutes. Remove rosemary sprigs before serving.