Post-Thanksgiving Turkey Vegetable Soup

Post-Thanksgiving Turkey Vegetable Soup 

Ingredients
Serves 4 to 6

1. 2 tablespoons unsalted spread 
2. 2 medium yellow onions, diced 
3. 3 medium carrots, peeled and cut into 1/4-inch rounds 
4. 3 medium celery, cut into 1/4-inch cuts 
5. 3 cloves garlic, minced 
6. 1 tablespoon tomato glue 
7. 6 mugs (48 ounces) low-sodium chicken or turkey juices 
8. 3 mugs cooked, diced turkey meat 
9. 2 narrows clears out 
10. 1 sprig crisp thyme 
11. 1/4 glass coarsely slashed new parsley takes off 

Method

Liquefy the margarine in a Dutch stove or huge pot over medium warmth. Include the onions, carrots, celery, and garlic and cook, mixing every so often, until the point when the vegetables are delicate, around 5 minutes. Include the tomato glue, mix to coat the vegetables, and cook for 1 minute more.

Include the juices, turkey, straight leaves, and thyme, and mix to consolidate. Heat to the point of boiling, at that point lessen the warmth and stew for 30 minutes. Mix afresh and spoon the soup into bowls. Top with the parsley and serve.

Formula Notes

Capacity: Leftovers can be put away in a sealed shut compartment in the icebox for up to 3 days.