Saute one chopped onion in olive oil
One clove peeled chopped garlic
Salt n peppar
Two carrots chopped
One whole celery heart chopped leaves in also
Sliced cabbage
Saute all the veggies add some broth to deglaze the pan.
I roasted a turkey the night before then boiled the carcass with bones in water to make broth. I let it cool in the fridge overnight to remove all the meat for the soup and sandwiches.
I filled the pan of sauteed veggies with water about six to eight cups of water let simmer a few hours add the turkey and top with parsley.
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