Curried Turkey Shepherd’s Pie {Thanksgiving Leftover Recipe}


I know this doesn’t look like much, but the tastes makes up for it. Trust me. Or if you want…you can trust hubby’s reaction to the dish in question – Curried Turkey Shepherd’s Pie.

As I was cooking this, I poured a spoonful of curry powder into the pan, mixed it around, and wondered…did I go too far? Will my husband even eat this? I just wanted to try something a little different, but was it too different? Surely a tiny teaspoon of curry powder wouldn’t be too noticeable. I thought maybe I could hide it, but after taking his first bite, hubby said, “It tastes like Indian.” I couldn’t quite read his take on the meal from his statement or tone. Did he hate it? Nay. He loved it! In fact, the leftovers of this didn’t make it one day (we both happily dug in the next day), and he’s already requested it again. Good thing we have plenty of leftover turkey in the freezer.

And speaking of leftover turkey, this dish is a great use for frozen cooked turkey leftovers from your Thanksgiving dinner. I find most cooked poultry tastes weird when you re-heat it, but there wasn’t an ounce of weirdness in this finished product. The curry powder adds a subtle taste that sets it apart from the original flavors that accompanied the turkey. It’s definitely a great way to transform your leftovers.




Curried Turkey Shepherd’s Pie

Here’s an easy way to put a unique flavor twist on your Thanksgiving or Christmas turkey leftovers – Curried Turkey Shepherd’s pie. If you’re looking for a use for frozen cooked turkey, especially, this dish is the one for you! And to be doubly-effective, you can also use leftover mashed potatoes! Hearty, cozy, and delicious. And the secret ingredient is so simple – curry powder! I already can’t wait to make this one again! Hope you like it as much as we did.

Cook time: approximately 1 hour (including stove-top and baking time)
Serves: 4


  • 1 tablespoon extra virgin olive oil
  • 1/2 medium/large onion, chopped
  • 2 stalks celery, chopped
  • 1/2-3/4 cup carrots, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt, plus additional, to taste
  • 1/4 teaspoon pepper, plus additional, to taste
  • 1 teaspoon curry powder (for a light flavor, use more for a stronger taste)
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth/stock
  • 2-3 cups cooked turkey (depending on how many leftovers you have)
  • 3/4 cup frozen peas
  • about 4-6 cups prepared mashed potatoes (depending on how big your baking dish is and how thick of a layer of potatoes you want…and how many leftovers you have)
  • fresh parsley, chopped, optional, for garnish


  1. Pre-heat oven to 350 degrees F. Spray a pie dish or round casserole dish with non-stock spray.
  2. Pre-heat oil in a large pan over medium heat. Add onion, celery, carrots, garlic, salt, and pepper and cook until onions are translucent, stirring occasionally, about 5 minutes.
  3. Stir in curry powder and cook for 1 minute.
  4. Add butter and flour and cook for 2-3 minutes, whisking constantly.
  5. Whisk in chicken broth/stock, scraping up brown bits from the bottom of the pan. Continue cooking until mixture thickens up, stirring occasionally, about 4-5 minutes.
  6. Stir in turkey and peas. Pour into prepared baking dish. Top with mashed potatoes, adding a layer as thick or thin as you’d like. Note: the turkey mixture was pretty wet, so I didn’t really spread it on. I sort of dropped small bits all around and gently spread the top a bit.
  7. Bake until sides are bubbly, about 30 minutes.
  8. Cool for at least 5 minutes and (carefully!) serve and enjoy! If using, garnish with fresh parsley.


You may also like these TCL recipes:

And here are some great related recipes from around the web:


Happy cooking!

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Thank you for reading! xo

Healthier Baked Pumpkin Doughnuts Recipe


Healthy Pumpkin Doughnuts? How about a Healthier Baked Pumpkin Doughnuts Recipe? Read on for the recipe (below).

Is Christmas hitting your town, too? Every day, I see a new neighbor with an assortment of lights up in their yard or a wrapped Christmas tree tied to the top of a car on the way home to be decorated. We haven’t put up any decorations or even gotten a tree yet. We actually don’t have a lot in the way of Christmas decorations anyways. I always marvel at the decorations I see other people do, especially the creative outdoor lighting. I’ve always wanted to do the type of outdoor Christmas lights where they outline the house. White bulbs would work, but blue would be pretty, too. For some reason, I think that looks really nice. I also really enjoy when people put wreaths over every window with giant red bows. It’s so simple, but looks great. Oh, and I guess they’re kind of cheesy, but the reindeer-lights (white lights that are in the shape of a reindeer) look nice to me for some reason, too.

Do you put up Christmas lights on the outside of your house? How do you do yours?

Healthier Baked Pumpkin Doughnuts Recipe - so good!

I seem to be stuck in post-Thanksgiving mode. We still have frozen turkey leftovers to eat, and I have a few more Thanksgiving leftover recipes to share here on TCL (a use for that turkey and a dessert for cranberry sauce). But, for now, I thought I’d share another good use for canned pumpkin in case anyone has some leftover from last week’s festivities. Or, if you have more cans of pumpkin in your pantry than you know what to do with. Or, if you’re just looking for an excuse to make a delicious dessert.

Healthier Baked Pumpkin Doughnuts Recipe

I call this a “Healthier Baked Pumpkin Doughnuts Recipe” because I have a hard time calling most dishes, especially desserts, “healthy.” What makes a dessert “healthy” anyways? I’m not sure, but I do know these are healthier than traditional fried doughnuts.

I considered making an icing/frosting to go on these (I was thinking cream cheese), but I actually really liked baked doughnuts just rolled in cinnamon sugar. I do have another doughnut recipe queued up that has an icing, but there’s something about the sugar mixture that makes me happy. I suppose it’s because part of the appeal of the baked doughnuts is how fast and easy they are. And making frosting just adds more time and dirties more dishes. The cinnamon sugar appeals to my lazy side since it’s faster and easier than making icing and still tastes excellent.

Healthier Baked Pumpkin Doughnuts Recipe - so good!

I actually meant to post this Healthier Baked Pumpkin Doughnuts Recipe sooner, but the first batch came out like this (see photo above). Oopsie. Since getting a basic doughnut recipe down thanks to developing a winning batch of apple cider doughnuts (click to view), I’ve enjoyed doing some flavor variations. But, I always find canned pumpkin a trickier ingredient to work into recipes. It adds liquid with out adding much to the wet ingredients. And it can sometimes bake up weird. I once had this chocolate-pumkpin cake mini fail (thus the lack of that recipe in my collection) that never baked up properly. I baked it and baked it and baked it, and it just never set. Silly, pumpkin. Silly, me. Though, I am now reminded that I’d like to finish that recipe to share with you guys. The concept was great, I just failed at the execution.

Healthier Baked Pumpkin Doughnuts Recipe - so good!

Luckily, this batch turned out to be a winner, so I finally have a recipe (for the doughnuts, at least) to share.

Healthier Baked Pumpkin Doughnuts Recipe - so good!

Healthier Baked Pumpkin Doughnuts Recipe - so good!

Healthier Baked Pumpkin Doughnuts Recipe - so good!

Healthier Baked Pumpkin Doughnuts Recipe - so good!

Healthier Baked Pumpkin Doughnuts {Recipe}
Prep time
Cook time
Total time
Here’s a quick & easy dessert that’s a perfect use of leftover canned pumpkin. I’m loving baked doughnuts because I can make them so quickly and they’re just so darned good. One batch never lasts long in our house. We gobble them right up and you can, too, with this recipe.
*Vegetarian, Vegan options listed*
Recipe type: Dessert
Cuisine: American
Serves: 6
  • ¾ cup Unbleached All-Purpose Flour
  • ¼ cup, plus ¼ cup granulated sugar (preferably raw, brown sugar would probably be delicious)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon, plus ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup canned pumpkin
  • ¼ cup milk of choice
  • 1 large egg (or sub flaxseed egg)
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon white vinegar
  1. Pre-heat oven to 375 degrees F. Prepare a 6-count doughnut pan (rub with butter, brush with melted butter, brush with oil, or spray with non-stick spray).
  2. In a medium-large bowl, add flour, ¼ cup sugar, baking powder, baking soda, ½ teaspoon cinnamon, and salt. Whisk to combine.
  3. In another medium-large bowl, whisk together pumpkin and milk. Whisk in egg. Add vanilla extract and white vinegar and whisk to combine.
  4. Pour wet ingredients into dry ingredients and gently mix until just combined (careful to not over-mix).
  5. Evenly distribute in doughnut pan. Note: This dough is pretty thick, so you’ll want to spread the tops as flat as possible using the back of a spoon or spatula.
  6. Tap pan on counter to release air bubbles. Bake for 7-9 minutes, until doughnuts are cooked through (when a toothpick inserted into the doughnut comes out clean). (Mine were perfect at 8 minutes, but oven temperatures can vary, so check at 7 minutes)
  7. In a small bowl, whisk together (or stir with fork) ¼ cup granulated sugar and ½ teaspoon cinnamon until cinnamon is evenly mixed in. When doughnuts are safe to tough, but while they’re still warm, dip each side into the cinnamon-sugar mixture, pressing and twisting to get good coverage.
  8. Serve and enjoy!
Since I’ve stopped using non-stick spray, I find rubbing butter or brushing melted butter in the doughnut pan seems to work best. I’ve also had good success brushing the pan with oil. The doughnuts will pull away from the pan a bit as they cool.


You may also like these TCL recipes:

Or these from around the web:

Healthier Baked Pumpkin Doughnuts Recipe - so good!

Did you enjoy this post? Please consider sharing it by clicking on one of the share buttons or the Facebook-like button at the end of this post.

Thanks for reading and for trying out some of my recipes! Hope you enjoy this Healthier Baked Pumpkin Doughnuts Recipe! I saw on Pinterest that some people were making some of my recipes for their Thanksgiving celebrations, which made me feel so honored. It’s always a treat for me when someone takes the time to make one of my recipes, especially for a special event. Thank you again and happy cooking & baking!

PS It’s almost 9pm, and I have so much more to say in this blog. I should really consider blogging at this time more often, as opposed to blogging at midnight, which is when this usually happens.

Epic Brunch at 5Church {Charlotte, NC}


I enjoyed an epic brunch at 5Church this past Sunday with some of my girlfriends.


We met at 5th and Church (across from Basil) before noon. I’ve been wanting to try this restaurant for far too long, so I was really excited for my brunch date with some girlfriends to finally check it out.

5ChurchBrunch-9166.jpg 5ChurchBrunch-9169.jpg

Part of the reason I really wanted to try this place is because I know Jamie, the executive chef. I met Jamie at the 2 Poplar Ridge Farm-to-Table Dinners (click here for #1 and here for #2) where I was the photographer, and Jamie was the chef. Having seen and tasted Jamie’s creations from those events, I knew brunch would be fantastic. He whipped up some really interesting eats for those farm-to-table events, like spicy gazpacho gelée, beet emulsion, sour cream ice cream, and lamb cheeks with pickled eggplant (yes, I ate that, and yes, it was good). Basically, I would eat anything Jamie put on a plate and served, because I think he’s that talented.






They treated us to a round of drinks, so I had a mimosa, which is my favorite brunch drink of choice (when I’m not having coffee). 5 Church had a great brunch cocktail list with more options, like the sangria and mojito.


We asked our waitress what Chef Jamie would recommend (because we forgot to when he came out to say hi), and she quickly said the lamb burger…for sure. And with that recommendation, three of us ordered it.


I don’t know where it came from, but someone called the lamb burger epic. And then “epic” became the word of our brunch as we dug into our food. I’m not much of a lamb person, but do you see this burger? I feel compelled to come back and try it.


I also want to try the shrimp over polenta, which is what I almost ordered.


I got the Grilled Bistro Steak & Eggs, which was great. I loved the presentation of the food, especially the way the steak was served (sliced thin). I also really loved the red wine reduction, which went well with everything, not just the steak. I’d never had such a sauce with eggs and french fries, but it totally worked.


I normally have a weird thing where I don’t like it when things that are supposed to be crispy get into sauces that tend to make them soggy. But, somehow, this reduction stayed on the two thirds of the plate containing the eggs and steak. And for the few french fries that did get into the reduction, they stayed crunchy. It was like magic. And like I said, they went well together, too. Everyone at the table went gaga for the fries. If you come here, be sure to order something that comes with fries…or just order a bowl on the side.


{left to right: Erin, Kseniya, Jen, Dion, me}

And here are the Epic Eaters! These girls were so fun. Can’t wait to hang out with them again!

And I can’t wait to come back to 5Church. I really want to come back for dinner sometime…and I think I already picked out what I want to order!

Thanks for reading!

Reader question: Have you been to 5 Church? What did you order and what do you recommend?

Healthy Pumpkin Pie Oatmeal Recipe


Trying to figure out what to do with leftover canned pumpkin post-Thanksgiving? Here’s an easy idea. Try this Healthy Pumpkin Pie Oatmeal Recipe.

One of my favorite things to do with canned pumpkin is stir it into oatmeal. It adds an easy dose of veggies with little effort. And I think it tastes great, too, especially when you mix it with the right stuff. I know I’ve said that before here on the blog, but I also know there are some new readers here. And, some of my Zumba friends are now checking out TCL, so, I hope long-time readers will pardon the repetition.

This Healthy Pumpkin Pie Oatmeal Recipe combines some classic pumpkin pie flavors. Since I finally caved this year and bought pumpkin pie spice (instead of just mixing the individual spices together myself), I thought a bowl of oatmeal would be a good way to use up the leftover pumpkin pie spice I didn’t put into the two pumpkin pies I baked last week (vegan tofu and coconut-pumpkin). Maple syrup as the sweetener and a drop of molasses give these oats a rich flavor.

And for the new readers – have you guys tried stove-top oats yet? If not, give it a go. It’s so good! I spent the majority of my life making it in the microwave, but stop-top oats are super easy, and I love the finished texture.

Healthy Pumpkin Pie Oatmeal Recipe - an easy oatmeal upgrade!

Healthy Pumpkin Pie Oatmeal Recipe - an easy oatmeal upgrade!

Healthy Pumpkin Pie Oatmeal Recipe
Prep time
Cook time
Total time
Since I started making oatmeal on the stove, I’ve never turned back. It yields a better flavor and texture in my opinion, and the hippie in me doesn’t like the microwave anyways. But, feel free to make this oatmeal in the microwave if you want – you’ll still get a delicious bowl of oats. Since I think oatmeal is very easy to tailor to suit your tastes, I put a lot of ranges of measurements in the recipe so you can decide how you want your bowl to taste. Do I want it more or less sweet? More or less spiced? I give you the framework, and you control the results. *Vegetarian, Vegan*
Recipe type: Breakfast
Serves: 1
  • ⅓ cup old fashioned oats
  • ⅓ cup milk of choice (I prefer non-dairy milks for stove top oats since they don’t curdle as easy)
  • ⅓ cup water
  • 2-3 tablespoons canned pumpkin
  • 2-6 teaspoons maple syrup (or sub brown sugar)
  • ½ teaspoon chia seeds, optional
  • ⅛-1/4 teaspoon pumpkin pie spice (depending on how much you like the spice – I used ⅛ teaspoon for my first bowl and thought it was very lightly spiced)
  • 1 drop molasses (if using maple syrup as sweetener)
  • 2-3 tablespoons pecans, chopped
  • sprinkle of ground flaxseed, optional
  1. In a small pot, combine oats, milk, water, pumpkin, maple syrup, chia seeds (if using), pumpkin pie spice, and molasses. Stir together and turn heat to medium low.
  2. Cook oats, stirring occasionally, until they reach your preferred texture & consistency, about 10 minutes. Note: There are many types of oats – the thicker, the longer they will take to cook. Check the cook time on your package to be more exact on preparation time.
  3. Pour oats into a serving bowl and top with pecans and flaxseed (if using). Enjoy!

You may also like these links from around the web:

Quaker Oats pinned my Healthy Pumpkin Pie Oatmeal Recipe!

Shout out to Quaker Oats for pinning my Healthy Pumpkin Pie Recipe! Thank you! Click here to view the pin.

Healthy Pumpkin Pie Oatmeal Recipe - an easy oatmeal upgrade!

You get all the flavors of pumpkin pie (okay, except for the graham cracker crust), but in a healthier form with this Healthy Pumpkin Pie Oatmeal Recipe!

Want to see more oatmeal concoctions? Then, click the Facebook-like button to let me know.

Coming soon to TCL - Click here to check out my first cheesecake recipe (using leftover cranberry sauce!), brunch at 5 Church, and a new baked doughnut recipe!

Thanks for stopping by! Hope you enjoy this Healthy Pumpkin Pie Oatmeal Recipe!


Reader question: How do you cook your oatmeal? Stove-top? Microwave? Instant with hot water? Slow cooker? Rice cooker? So many good options!

Small Business Saturday 2012


Some of my Zumba friends have been asking me for a tour of the local farmer’s market, so I decided what better day to do it than Small Business Saturday.


We enjoyed a sweaty, Saturday morning Zumba class and then all headed over to Atherton Mills for an afternoon of local shopping fun.


We first grabbed lunch at Luna’s Living Kitchen. I posted photos of my delicious quinoa-kamut burger on twitter and Instagram. My friend Dion commented about how consistently good this place is, and she’s so right. Every time I come here, I get the quinoa burger. And every time, it’s beautifully presented and tastes so fresh, inspiring, and nourishing. The restaurant and food have such positive energy that I just love coming here.


When I did the Atherton tour for bloggers, Lynn told us about the barista at Monk’s Groovy Beans. She was trained in Washington and makes a mean latte. There aren’t many places around here where you can get such a beautiful drink. Of course, their booth was our next stop.


We also shopped around the market checking the fresh pasta…


…and terrariums! I didn’t even know the market had these, but I really want one for my office now. I like the one on the right with the pink-veined leaves. The prices ranged from about $40-60 for most of the ones I saw, but you can apparently design your own if you want!

We also checked out the other booths at the market to see their offerings, like: probiotic pickles, locally made jams & jellies, roasted nuts, handmade soaps, handmade neck & eye pillows, handmade chocolates, and various other goodies.


We next took a quick trip to Vin Master, followed by a trip to the Savory Spice Shop, which may be my new favorite place in town. I just love looking at all the cool spices and herbs and getting ideas for delicious things to eat and drink.


Here’s what I brought home from our field trip:


Soothing, handmade neck and eye pillows filled with organic flax and lavender. These are handmade by Lotus Rouge and available on Etsy. I think they’d make a great Christmas gift or stocking stuffer. She even put a drop of your choice of essential oil on the pillows for you.


Two pink lady apples from Simply Local.


I picked up a couple things from Whispering Willow:

  • Lavender Dyer Sachets – use these in place of chemical-laden dryer sheets to give you clothes the fresh smell of lavender. I’ve been wanting to try these for awhile, and my friend Lindsey got these and said she likes them
  • Grapefruit soap – made with clay!
  • Orange lip balm – a clean balm with real ingredients, not chemicals


I picked up this bottle of Balinea from Vin Master.


And the Savory Spice Shop gave away these goodie bags for a limited time to celebrate Small Business Saturday. There are some cool things in here, so I can’t wait to try them.


I also selected the following to bring home to make delicious things later (from left to right):

  • Chardonnay Fumee de Sel – I should have never taste-tested this one because as soon as I did, I knew I wanted to take some home. It was almost $9 for the bottle, but I’m excited to enjoy it on various eats later. If I remember correctly, the salt is infused with the smoke from chardonnay barrels. Cool, right?
  • Medium Yellow Curry Powder – I’m thinking this will make for some great, quick-fix dinners very soon
  • Hidden Cove Lemon Garlic Blend – great for seafood! And more quick dinners.
  • Organic French Thyme – I needed some more thyme, but don’t we all?

My friends and I had a great time shopping at these local businesses, and we’re planning to do another round soon. Three cheers for supporting local, small businesses!

Reader question: Did you celebrate Small Business Saturday? Where did you go and/or what did you get?

Turkey, Veggie Tray, & Barley Soup {Thanksgiving Leftover Recipe}


Since we hosted Thanksgiving this year, we had more leftovers than ever. I knew I wanted to make a soup with the leftover turkey, but when I saw how many vegetables were leftover from our veggie tray, I thought…hey, why not throw those in there, too? I normally think of soup vegetables as being carrots, onion, celery, and tomatoes. I usually don’t consider throwing standard veggie tray vegetables like broccoli or cauliflower into soups, but ya know what? They work.

So, I call this recipe: Turkey, Veggie Tray, & Barley Soup

It sounds weird, but it tastes fantastic. For leftover veggie tray vegetables, we had: celery, carrots, broccoli, and cauliflower. I also added onion since I consider that a soup essential for most recipes. Plus, I added some canned tomatoes and dried herbs to help take the flavor away from Thanksgiving in case you’re over it and want to taste something different.

I considered making turkey broth with the leftover carcass, but my dad said he’s tried that in the past, and it didn’t work for him. I took his word at it and used boxed broths, but you could use your own turkey broth if you made some. I thought about adding rice to the soup, but that seemed too boring. Plus, you know me and whole grains. I wanted to use something with a little more nutritional benefit to it. I wanted to use farro, but I was out. But, I did have plenty of pearled barley on hand. Unfortunately, pearled barley is apparently not considered a whole grain, but it still seemed like a good choice. You could try using hulled barley if you want the whole grain benefits – just be sure to adjust the cooking time accordingly.

You can read up on the health benefits of barley at this site (click), but here’s a high level snippet:

In addition to its robust flavor, barley’s claim to nutritional fame is based on its being a very good source of fiber and selenium, and a good source of phosphorus, copper and manganese.

Hearty, healthy, and delicious. This one’s a winner!

This recipe makes a big batch so you can use it to entertain guests staying with you after Thanksgiving or freeze the leftovers to enjoy well after the holiday.

Oh, and if you’re vegetarian or vegan, I also think this soup would be delicious without the turkey. Barley Veggie Tray Soup. Yum. The barley will keep the hearty feel to the soup sans meat. See notes in the recipe below for details.

TurkeyVeggieTraySoup-8694 EDITED.jpg





Turkey Veggie Tray Soup

Save your turkey leftovers, but don’t forget about the vegetable tray. If your family doesn’t eat all their veggies the first time around, they can with this tasty soup. Thanksgiving leftovers get a makeover complete with a new flavor profile to give your palate a change of pace. Feel free to substitute any vegetables you want. I gave amount ranges in the recipe in case you had more or less of each vegetable leftover, but feel free to use what you have. I also added in kale since I had some in the fridge, but feel free to omit or sub spinach. You can also switch up the barley with your favorite grain, but be sure to adjust the cooking time if needed.

Don’t be intimidated by the long list. Many of the ingredients below are herbs. This is a super simple soup.

Cook time: about 45-50 minutes
Yields: approximately 8-10 servings

*Leave out the turkey for a delicious vegetable barley soup – vegan if you use the right broths and skip the turkey, too*


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1/2-1 cup celery, chopped
  • 1/2-1 cup carrots, chopped
  • 3 cloves garlic, chopped fine
  • 1 teaspoon sage
  • 1 teaspoon basil
  • 1 teaspoon salt, plus additional to taste
  • 1/4 teaspoon pepper, plus additional to taste
  • 1/4 teaspoon oregano
  • 2 32-ounce boxes broth/stock of choice (I used 1 vegetable and 1 chicken)
  • 1 14.5-ounce can diced tomatoes (with juices)
  • 2 bay leaves
  • 1 cup pearled barley, rinsed
  • 3-4 cups cooked turkey (white, dark, or combination works – I used a combination of equal parts)
  • 2 cups kale (or spinach), cut/torn into small pieces, optional
  • 1/2-2 cups broccoli (I used 2 cups)
  • 1/2-2 cups cauliflower (I used 1 cup)
  • water, if needed (I used about 1 cup)


  1. Heat oil in a large pot over medium heat. Add onion, celery, carrots, and garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes.
  2. Stir in sage, basil, salt, pepper, and oregano and cook for 1 minute.
  3. Stir in broth, tomatoes, and bay leaves and bring to a boil. Stir in barley, cover, reduce heat to simmer. Cook for 30 minutes, stirring occasionally.
  4. Stir in turkey, kale, broccoli, and cauliflower and cook for 5-7 minutes, until vegetables are tender to your liking.
  5. Add water, if needed. The barley will soak up a lot of the liquid, so you can add water if you want a more broth-like consistency. Taste test and add salt and pepper, if needed.
  6. Serve and enjoy! This is great with leftover rolls from Thanksgiving or whole grain toast.


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Reader question: What are your favorite soup vegetables?

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