With Thanksgiving over, I was looking for ideas on how to use all the turkey we had left. I decided to make some soup using low-sodium ingredients and whatever I could find in my refrigerator.

The result was tasty and low-salt, not as easy trick for soup.

I started with two boxes of leftover low-sodium broth, one chicken and one beef, that we had in our refrigerator. I had used the chicken broth to inject into my Thanksgiving turkey to moisten it up from the inside.

Next, I looked in our veggie drawer to see what we had — I found a leek, an onion, some small tomatoes, baby carrots and mushrooms. All were cut up and went into my soup. For seasoning, I used a salt-free Italian spice mixture and pepper. And I took pieces of turkey from our leftover, including a turkey wing with its skin to add some fat content and flavor. I discarded the wing before eating the soup but left other bits of turkey meat in it.

I reduced the veggies a bit in olive oil in my big soup pot before adding the broth and letting it simmer for a few hours to blend and build the flavors.

I loved the result, the mushrooms gave some heft to it all and gave me something to chew so I wasn;t just slupring liquid. The cherry tomatoes were fun to bite into as well, tasting their juices as I squeezed them.

I splurged with a small dinner roll which I dunked in the soup. You could really taste the salt in the roll using it that way.

My apology for not having a more formal recipe, don’t be afraid to experiment yourself, adding whatever you have on hand. Anything you create will be lower in sodium than almost every canned soup out there!