Sweet Potato Turkey Soup

I like to prepare this soup after Thanksgiving Day because of all the leftovers from the turkey, and its bones are perfect for this soup. Also, the extra sweet potatoes that we bought will be used to make this soup. The carrots and celery from the tray of vegetables will contribute to this soup, as well.  After a big meal, a cup of this simple soup will make me feel a lot better.

Ingredients:
5 cups turkey broth
1 can of stewed tomatoes, drained and puréed
2 cups of sweet potatoes, peeled and diced
1 cup sliced carrots
1 cup celery, sliced
1 cup sweet onions, diced
1 cup sliced mushrooms
1 tbs fresh thyme, chopped
3 cups of leftover turkey meat, cubed
1 tbs olive oil
1 garlic clove, minced
Salt and pepper
Directions:
In a medium nonstick pot, add oil, carrots, celery, onions,mushrooms and garlic.

Cook over medium-high heat, stirring frequently for 5 minutes or until all the vegetables are wilted. Add Stock,  puréed tomatoes, sweet potatoes, and fresh thyme and stir to combine.

 

Bring to boil, and reduce heat to simmer until the sweet potatoes are tender (about 10 to 20 minutes). Add turkey to the pot and stir to combine.

 Add salt and pepper to taste. Heat soup thoroughly and serve.