As Thanksgiving comes and goes, your refrigerator will likely become filled with plenty of seasonal staples. These quick soups make post-holiday cooking stress free and will totally transform your boring leftovers into brand new meals that are even better than the Thanksgiving feast itself. Make a big pot, serve it for dinner, and pack leftovers for lunch in your Insulated Hot Food Container.

SOUTHWEST TURKEY SOUP

Pairs well with leftover cornbread!

Makes 4-5 servings

Ingredients

½ tablespoon olive oil 

1 small onion, diced  

1 green bell pepper, diced

4 cups chicken broth

2 cups leftover turkey, chopped or shredded

15 oz can black beans

15 oz can diced tomato (fire roasted adds a nice flavor)

1 cup frozen or canned corn

1 tablespoon taco seasoning 

Salt, to taste

Directions

1. Heat oil in a pot. Sauté onion and pepper until soft, about 5 minutes.

2. Stir in the broth, turkey, corn, beans, seasonings, and diced tomatoes.

3. Simmer on medium-low heat for 20-30 minutes.

4. Top with shredded cheese and/or avocado.

 

 

MASHED POTATO SOUP

Creamy, comforting, and perfect for chilly days. 

Makes 4-5 servings

 

Ingredients

2 tablespoons butter

½ onion, chopped

1 small carrot, chopped

2 ribs celery, chopped

1 tablespoon flour

2 cups chicken broth

1 cup milk or cream

3 cups leftover mashed potatoes

½ cup shredded cheddar cheese

 

Directions

1. Melt butter in a pot. Sauté onion, carrot, and celery until soft, about 10 minutes.

2. Mix in flour and cook for 2 minutes, stirring constantly.

3. Pour in broth and add in the mashed potatoes. Mix until all the potatoes have broken up. Cook on medium-low heat for 10-15 minutes or until potatoes are smooth. 

4. Add in cream and cheese and cook for 5 minutes. Season with salt to taste.

5. When serving, add optional chunks of ham or cooked bacon. 

 

STUFFING DUMPLING SOUP

You can add any greens you have on hand, leftover turkey, or sweet potatoes to the broth for additional flavor and texture.

Makes 2-3 servings

Ingredients

4 cups chicken or homemade turkey broth 

2 cups leftover stuffing, room temperature

2 eggs

½ cup flour (use more if needed for consistency)

½ teaspoon baking powder

Salt, to taste

Directions

1. In a pot, heat broth and leave to simmer.

2. In a medium bowl, combine the stuffing with the eggs, flour, baking powder, a pinch of  salt, and mix until well combined. The mixture should be sticky. Using a spoon or ice cream scooper, shape into small balls to the size of your liking.

3. Drop the stuffing balls into the simmering broth. Gently simmer until dumplings appear fluffy, about 5-8 minutes.