Leftover Turkey Vegetable Soup | Louisiana Kitchen & Culture

Ingredients

• Turkey Stock
• 2 tablespoons oil or butter
• 1 onion, cut into eighths
• 1 carrot, cut into 2" pieces
• 1 stalk celery, cut into 2" pieces
• 1 turkey carcass, cut into pieces
• 1/4 cup flat leaf parsley, coarsely chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Water as needed
• 8 cups turkey stock or more as needed
• 1 15 ounce can diced tomatoes
• 1 teaspoon black pepper
• 4 cups in all, mixed beans, corn, peas, diced potato, as desired
• Salt, to taste (broth may already be salty)
• 4 cups leftover turkey, bite sized
• grated parmesan, as needed