Slow Cooked Smoked Turkey Tomato Soup
Ingredients
- 2 tablespoons olive oil
- 1 celery stalk, chopped
- 1 large carrot, chopped
- 1 medium onion, chopped
- 1 tablespoon dried rosemary
-
14.5 oz can diced tomato
stewed tomato
-
1.5 lb smoked turkey meat
- white rotisserie chicken meat; chicken breasts
include any bones from the leg bones from the turkey
- 4 cups low sodium chicken broth
- 2 bay leaves *
- 6oz no sodium tomato paste
- 13.5 oz can white beans
- fresh basil
Steps
Step 1
Turn on the Saute function on your multifunction cooker or place a dutch oven on medium heat. Saute onion, carrot and celery in oil for 3 – 4 minutes or until fragrant.
Sprinkle in dried rosemary – or your choice of dried herb – and cook for about 1 minute.
Step 2
Add turkey meat and toss together. Then add remaining ingredients EXCEPT tomato paste and white beans.
Slow cook for 6 – 8 hours on low, 4 – 6 hours on high or 1 hour for the pressure cooker with medium heat.
Step 3
If needed, pull apart the turkey using forks. It should be very tender at this point.
Fold in tomato paste and white beans.
Step 4
Stir and allow it to continue cooking for an additional 15 – 20 minutes on LOW heat.
Step 5
Garnish and enjoy! Soup should last about 5 – 7 days in the fridge (so long as you bring it up to 165F when reheating), but I recommend storing anything in the freezer you will not eat within 3 days.
Always defrost in the fridge the night before.
