Turkey , Soup , White Beans , Lemon
Best for: A lighter meal after the Thanksgiving feast.
A few vegetables on the grill give this leftover turkey soup more character than an ordinary reheated bowl. White beans and a bright squeeze of lemon turn it into an easy supper that feels fresh after a rich holiday meal.
Grill: Direct heat at 400°F for vegetables; Dutch oven over a side burner at medium heat, then a gentle simmer. Equipment: Grill basket, tongs, Dutch oven, cutting board, instant-read thermometer.
Ingredients
35–40 Minutes Total: 50–55 minutes.
- 2 medium carrots, peeled and cut lengthwise into ¼-inch planks
- 1 medium zucchini, cut lengthwise into ½-inch planks
- 1 medium onion, cut into ½-inch rounds with layers kept together
- 1 red bell pepper, seeded and quartered
- 2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 6 cups unsalted chicken or turkey stock
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 cups shredded cooked turkey, safely refrigerated within 2 hours and no more than 3–4 days old
- 1 teaspoon dried thyme
- ¾ teaspoon table salt
- ½ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- ¼ cup chopped parsley
Directions
Heat the grill to 400°F. Toss carrots, zucchini, onion and bell pepper with 1 tablespoon oil and place on the grate or in a grill basket.
Grill 8–12 minutes, turning as needed and removing each vegetable when lightly charred and partly tender. Chop into spoon-sized pieces on a clean board.
Heat the remaining oil in a Dutch oven on a side burner or stovetop. Add garlic and stir for 30 seconds, then add stock, chopped grilled vegetables, beans, thyme, salt and pepper.
Bring to a boil, then reduce to a simmer for 15 minutes, until the carrots are tender.
Add the cooked turkey and simmer another 5–10 minutes until it reaches 165°F throughout. Stir in lemon juice and parsley.
Ladle into bowls and serve. Refrigerate leftovers in shallow containers within 2 hours, using or freezing them within the original turkey’s storage window and reheating to 165°F.
Grilling tip: Cut carrots thinner than zucchini so both can soften without burning before they reach the soup pot.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
