Bacon Veggie Soup

Here’s another recipe that is great for Thanksgiving leftovers. My Roasted Root Vegetables are a big crowd pleaser on Turkey Day. This year, I accidently bought way too many vegetables. I also cut up way too many vegetables. This is by far my favorite mixture of vegetables to roast but they are also great in a soup. I just threw those extra cut up veggies in the pressure cooker with some chopped turkey bacon. You could also use leftover turkey, chicken, beef, or go meatless. This is a great comfort food soup. Makes about 8 servings


1 rutabega, peeled and diced

1 turnip, peeled and diced

1 cup carrots

1 parsnip, peeled and diced

1 sweet potato, diced

4 slices turkey bacon, chopped

8 brussell sprouts, cut in half

1 cup diced fennel

1/2 cup chopped leeks or onions

1 tsp sea salt

1 tsp parsley

1/2 tsp black pepper

1/2 tsp italian seasonings

5 cups turkey stock * see note below* (or chicken, vegetable, etc)

In a pressure cooker, combine all ingredients. Pressure cook for about 15 minutes. Alternatively, you could slow cook this or even cook in a stock pot for about 30-40 minutes until vegetables are cooked.

*Turkey stock: don’t throw out your turkey carcass after cleaning the meat off! Throw the bones in a slow cooker and fill up with water. Slow cook on low for 8-10 hours. Ladle into jars and refrigerate. You should get a nice gelatinous bone broth that is very nutritious and flavorful.*

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