Well I’m finally out of my Thanksgiving coma! Time to get back to our regularly scheduled program! Does anyone have any LEFT-OVER TURKEY? I’d be willing to bet that you have plenty of it, especially if you hosted this year. It’s the Sunday after Thanksgiving, and you’re getting tired of eating turkey, mashed potatoes, stuffing…well, how about making Turkey Vegetable Soup?

Soup sounds good right about now…doesn’t it? It’s starting to get cold out now, Winter is right around the corner, and soup is the perfect thing to get your blood pumping!  You also get the added benefit of getting rid of your mountain of leftovers, so this recipe is win-win.

All the ingredients are pretty simple stuff you probably have already (except maybe the fennel bulb, I personally don’t like the taste of fennel…but you can add it to the soup if you like). This soup has everything from onions, tomatoes, cannellini beans, zucchini, green beans and orzo pasta…and the list goes on.

Here’s what you need:

1 tablespoon olive oil
1 large onion, chopped
6 cloves garlic, minced
3 14 ounce can chicken broth
2 cups water
3 medium tomatoes, chopped
1 19 ounce can cannellini beans (white kidney beans), rinsed and drained
1 medium fennel bulb, trimmed and chopped
1 1/2 teaspoons dried thyme, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
2 cups chopped cooked turkey or chicken
2 medium zucchini, chopped
1 10 ounce package frozen green beans
1/2 cup dried orzo pasta or other small pasta
Shredded Parmigiano-Reggiano cheese (optional)

This awesome recipe is coming to you today thanks to Better Homes and Gardens. Such a great way to handle all of those Thanksgiving leftovers! Gotta love it when you can use leftovers and transform them into something new and exciting! If you would like to make this for yourself, then be sure to check out Better Homes and Gardens now for the full instructions. Enjoy!