Soup, wonderful soup. So nourishing and delicious and such a frugal meal. A really simple way to make soup is to keep a container in your freezer and toss in leftover vegetables. I started doing that when I was first out on my own in my twenties. Nowadays we eat so many vegetables there are rarely any left, and those are often eaten with breakfast or lunch the next day.

It's also a super way to use up veggies that have been sitting around for awhile and need to be used.

After making the turkey stock, that's exactly what I did, and here's the recipe. Feel free to substitute or use your own combination of vegetables!

Turkey Vegetable Soup

• 2 quarts turkey stock
• 2 small beets with tops
• 1 small onion
• 4 large carrots
• 2 cups peas
• 2 cups green beans
• 1/2 head of cabbage
• 10 large Swiss Chard leaves
• 2 cups cooked turkey meat, chopped

1. Place turkey stock in a pot and turn your burner to medium.
2. Peel beets, cut into chunks, add to the pot.
3. Wash beet greens, slice into inch long pieces and toss into the pot.
4. Cut onion into chunks and toss into the pot.
5. Peel carrots and slice into coins, toss into the pot.
6. Add peas and green beans to the pot.
7. Slice cabbage into 1/2″ pieces and add to the pot.
8. Wash Swiss Chard leaves, remove stems, cut into 1/2″ pieces and add to the pot.
9. Slice the Swiss Chard leaves and add to the pot.
10. Bring to a boil, reduce heat until your soup is simmering and allow to cook for about 30 minutes.
11. Add turkey meat and simmer 5 more minutes.
12. Done!

Looking for more soup recipes? Winter Soups is A Best of Community Cookbook which contains 52 soup recipes, one for each week of the year! Click here to get yours!