Thanksgiving Leftovers Soup Recipe

Surprise and delight your family with a hearty pot of Thai-inspired soup made with leftover turkey and yams from your Thanksgiving dinner. Serve this soup with re-heated dinner rolls or a new loaf of crunchy french bread. This soup freezes well, so make a big pot and put some in the freezer for a future homecooked "no-cook" meal. SPECIAL NOTE: if you are using leftover candied yams, discard any excess syrup or marshmallows so that your soup isn't too sweet.

Prep Time: 30 minutes

1 Tbsp. oil

2 Cups leftover turkey (white & dark meat), cubed

1 small onion, diced

2 cloves garlic, minced

1 Cup leftover yams

1 green pepper, chopped

2 stalks celery, chopped

2 cans (14.5 oz.) chicken broth

1 can (11.5 oz.) tomato juice

1/2 tsp. ground ginger

1/4 tsp. cayenne pepper

1/2 Cup chunky peanut butter

Heat oil in a large soup pot or dutch oven over low-medium heat. Add onion, green pepper, celery, and garlic. Saute until onions are transparent and celery is tender.

Add all the remaining ingredients except the peanut butter. Stir well and bring to a boil. Reduce heat to low-medium, cover with a tight fitting lid, simmer for 10 minutes stirring occasionally.

Add peanut butter, simmer uncovered over low heat until peanut butter is well blended.

(Optional) Garnish with peanuts and chopped green onions.

TO FREEZE: Transfer soup to a mixing bowl. Allow soup to cool to room temperature. Place in refrigerator for 2 hours. Ladle soup into a 1 gallon size zip-lock freezer bag or large covered plastic container. Label and put in freezer. Use within 3 months.