Serves 4
This is a quick, easy soup to make using leftover ingredients from Thanksgiving such as cooked turkey, wild rice, and canned beans.
3 cups cooked turkey
1 onion, diced
3 carrots, diced
3 stalks celery, diced
Pat of butter
6 cloves garlic, peeled. I like to leave the cloves whole, but you can slice them if you prefer.
1 parsnip, peeled and diced
6 cups turkey or chicken broth
1 bay leaf
1 tsp thyme
1 ½ cups cooked wild rice
1 cup mushrooms, sliced
1 cup small white beans; I used canned ready-to-use beans
2 cups fresh spinach
Salt and pepper to taste
In a heavy soup pot over medium-high heat, sauté the onion, celery, carrots, mushrooms, and parsnips for about 7 minutes until they are just barely tender. Add salt and pepper to taste. Add the broth, garlic, bay and thyme. Bring to a boil and then reduce heat to a medium-high simmer for 15 minutes. Add the turkey, wild rice, and beans, and cook for another 15 minutes. Add the spinach and cook another 5 – 10 minutes. Adjust your seasoning, remove the bay leaf, and serve.