Leftover Turkey Vegetable Soup
Filled with lots of keto friendly veggies, tender turkey, and an amazing broth, this keto leftover Turkey Vegetable Soup is the one to look forward to this year!
Servings: 9 cups
Calories: 217kcal
Ingredients
- 8 cups turkey broth
- 1/2 cup onion diced
- 1 cup celery diced
- 1/2 cup carrot diced
- 4 cups kale stem removed and chopped
- 1 cup zucchini diced
- 3 cups turkey diced
- 1/2 tsp dried thyme
- 2 tbsp cooking oil
- 1/2 tsp salt
Instructions
- In a large soup pot, sautee the onion and celery in about 2 tbsp of cooking oil or butter. Cook until translucent, about 4-5 minutes.
- Add the diced carrot, chopped kale, and turkey broth to the onion and celery mixture. Simmer, uncovered, over low heat for 30 minutes.
- Add the diced turkey and zucchini to the pot. Add the thyme and season with salt and pepper. Simmer an additional 5 minutes.
- Serve and enjoy!
Nutrition
Serving: 11/2 cups | Calories: 217kcal | Carbohydrates: 10g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 74mg | Sodium: 460mg | Fiber: 3g | Sugar: 3g | Net Carbohydrates: 7g