1 stalk celery, diced
1/2 cup diced onion
2 cloves garlic, minced
1 cup sweet potato, peeled and cut into 1” cubes
2 carrots, peeled and sliced
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, more or less to taste
1/2 teaspoon crushed red pepper flakes
1 cup frozen peas
2 cups chicken broth (fat free, low sodium)
1 (14.5 oz.) can fire roasted tomatoes
Kosher or sea salt to taste
1 - 2 pounds leftover turkey or chicken pieces, chunks or shredded turkey
Cook on low for eight hours.
Source: SkinnyMS
1/2 cup diced onion
2 cloves garlic, minced
1 cup sweet potato, peeled and cut into 1” cubes
2 carrots, peeled and sliced
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, more or less to taste
1/2 teaspoon crushed red pepper flakes
1 cup frozen peas
2 cups chicken broth (fat free, low sodium)
1 (14.5 oz.) can fire roasted tomatoes
Kosher or sea salt to taste
1 - 2 pounds leftover turkey or chicken pieces, chunks or shredded turkey
Cook on low for eight hours.
Source: SkinnyMS