Turkey, Vegetable And White Bean Soup (Gluten Free)

• turkey stock preferably from scratch, I have a huge stock pot so I used about 10 cups
• 1 pound turkey leftover, chopped
• 6 celery stalks sliced
• 6 large carrots peeled and sliced into coins
• 6 mushrooms large, caps removed and sliced
• 1/2 yellow onion a large
• 3 cans white beans drained
• 1 teaspoon sage
• 1 teaspoon thyme
• fresh ground black pepper lots of
• white pepper a shake or two
• 2 salt
• olive oil

1. Place a swirl of Olive Oil in your pre-heated stock pot, add your onions and saute until translucent
2. Add in your turkey stock, carrots and herbs, let simmer for 10 minutes or so and add the celery
3. Let simmer for 10 more minutes and add the mushrooms, turkey and beans
4. Let simmer for 10 more minutes and serve
5. **If you are not planning on serving right away, fill your sink with cold water and add ice. Let it cool down in the sink before putting in your refrigerator or freezing containers**
6. *optional (add cooked rice)

turkey stock, turkey, celery, carrots, mushrooms, onion, white beans, sage, thyme, fresh ground black pepper, white pepper, salt, olive oil

Taken from www.yummly.com/recipe/Turkey_-Vegetable-and-White-Bean-Soup-_Gluten-Free_-1677445 (may not work)