Craftscouts Leftover Turkey Soup Food

LEFTOVER TURKEY SOUP

Steps:

• Heat oil in large saucepan on medium heat. Add onions, carrots and celery; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
• Stir in broth, water and dressing mix. Bring to boil.
• Add turkey and pasta; cover. Simmer on medium-low heat 10 to 12 min. or until pasta is tender.

LEFTOVER TURKEY SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the carrots, celery, onion, and green beans. Cook 7 minutes or until vegetables begin to soften. Add the garlic and cook 1 minute. Stir in the flour. Cook, stirring constantly, for 2 minutes.
• Slowly stir in the stock, rosemary, salt, thyme, oregano and black pepper and bring to a boil. Stir in the orzo. Reduce heat to medium so that the soup gently boils and cook for 8-10 minutes (until the orzo is tender). Add the turkey, spinach, and lemon juice, if using. Cook for 1 more minute or until spinach wilts. Season with more salt and black pepper and serve immediately.

CRAFTSCOUT'S LEFTOVER TURKEY SOUP

Steps:

• Chop your veggies and turkey into roughly bite sized pieces.
• Get a big soup pot and start heating the oil in it over medium high heat. Saute the onion for a few minutes, until transparent.
• Add the celery, carrot, sweet potato, and turkey. Cook about five minutes.
• Add seasonings and enough liquid to cover veggies and turkey. This might be a quart or it might not. Bring to a boil and then drop the heat to medium low. Simmer for an hour, checking occasionally to make sure everything stays submerged.

CROCK POT LAMB AND SAUSAGE CASSOULET LOW CARB

Steps:

• Rinse beans; place in a large saucepan. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
• Meanwhile, in a large skillet brown lamb in hot oil. Drain off fat. In a 3 ½ to 5 quart slow cooker combine the beans, lamb, broth, kielbasa, fresh thyme or 1 teaspoon dried thyme (if using), garlic, peppercorns, and bay leaf.
• Cover and cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
• If using low heat setting, turn to high heat setting. Stir in the eggplant, sweet pepper, and tomato paste. Cover and cook for 30 minutes more. Discard bay leaf. If using, stir in fresh thyme. Season to taste with salt and black pepper. If desired, serve over hot cooked rice.
• Prep: 25 minutes.
• Stand: 1 hour.
• Cook: LOW 8 to 10 hours, HIGH 4 to 5 hours plus 30 minutes.
• Makes: 6 servings.
• Slow Cooker: 3 ½ to 5 quart.
• BHG Low-Carb Slow Cooker Recipes.