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Turkey-veggie soup

A delicious way to use up the leftovers from Thanksgiving.

What you need:

About 1 pound of cooked, leftover turkey

4 sliced carrots

2 diced onions

6 celery stalks, sliced

4 garlic cloves, diced in olive oil

16 oz. low-sodium chicken stock

Black pepper, whole

Bay leaves

Cumin

Chili powder

1 tablespoon fennel seed

Salt and pepper to taste

What you do:

1. Saute onion and garlic with olive oil over medium high heat

2. Add whole pepper, bay leaves and saute

3. Add celery and carrot and saute until soft about 5 minutes.

4. Put the above mixture into a slow cooker and turn on high.

5. Add stock, turkey, spices and cook for 4 hours.

6. Enjoy!

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