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If you are looking for a quick and easy way to use leftover turkey, this may well be the ticket. The original recipe was nabbed from cookbook author Mark Bittman’s book, “Eat Vegan Before 6:00.” A couple of years ago I started adding leftover Thanksgiving turkey to the mix. Of course, that changes the vegan status, but it is a darn tasty soup.

When I first saw the recipe I questioned the addition of a quarter-cup tomato paste. It seemed like it was too much. But guess what? I made it and loved it. The soup is as delicious as it is simple to prepare.

Leftover Turkey and Vegetable Soup

Yield: 4 servings

INGREDIENTS

3 tablespoons olive oil

1 large yellow onion, chopped

1 tablespoon minced garlic

1/4 cup tomato paste

Salt and ground black

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