INGREDIENTS
Oil
Carrots
Celery
Onion
Garlic
Broth
Bay leaves
Seasoning: Sage, Rosemary, Parsley, Thyme, Salt & Pepper
Sweet Potatoes
Turkey (leftovers)
DIRECTIONS
In a large Dutch oven add…..
1 – 2 tbsp Oil
5 chopped Carrots
5 chopped Celery
1 large Onion diced
4 Galic cloves minced
Salt & Pepper
Simmer over medium heat for 10 minutes and add in…..
8 cups Broth ( I use bone broth)
3 Bay Leaves
Bring up to a bubble and reduce heat to medium / low to keep it on a low bubble…..
Add in 1 tsp EACH Sage, Rosemary and 1tsp Thyme
Salt, Pepper to taste
Chop up 3 – 4 large sized sweet Potatoes and add in continuing to simmer 1 hour.
Add in left over Turkey (optional) and 1 – 2 cups Peas
Cook additional 30 minutes
1 tbsp Parsley
