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Turkey veggie soup

3 cupsCooked turkey

4 large Carrots chopped

1 pound Brussels

4 celery Stocks

1 Onion chopped

Fresh thyme

Cherry tomatoes

1 can Corn

1 can white beans

1 cup Quinoa cooked

Vegetable stock 6 cups

First on a sheet pan cut up veggies and place on pan (Brussels, carrots, onions, tomatoes, and celery) drizzle with olive oil, thyme and salt and pepper. Bake at 375 for 15-20 minutes until brown and are starting to soften. In a pot add turkey, vegetable stock, corn and beans. Bring to a boil and add roasted veggies. Boil on high for 4-6 minutes and the. Reduce heat and simmer for 15 minutes. Add quinoa and salt and pepper to taste. Serve hot enjoy!

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