This soup is lightweight, veggie-packed and flavorful. It'll ease you into a yearlong turkey hiatus.

The Day after Thanksgiving Soup
12 cups homemade turkey stock
5 cups shredded turkey meat leftovers
6 carrots, chopped into quarter-inch rounds
1 medium potato, peeled & chopped
1 medium sweet potato, peeled & chopped
1 15 ounce can kidney beans (no salt added, ready to serve)
1 15 ounce can sweet peas
6 green onions, sliced into dainty rounds
1 bunch red kale, leaves plucked from stems into bite-sized pieces
2 pinches coarse sea salt
1 tablespoon Italian seasoning
1 teaspoon dried tarragon leaves
1/8 teaspoon celery salt
1/8 teaspoon garlic powder
1/2 cup white wine

Pour stock into deep stock pot. Set burner to a low heat. Add the turkey, carrots, potato, sweet potato, beans and peas (with "can juice"), and onions. Stir for a few minutes to mingle the goods. Next, pile in the kale, stirring every couple of minutes, until it's self-absorbed and mingling with the rest of the veggies that rest easy in the broth's bath. Sprinkle in salt. Perk up flavors by rolling Italian herbs and tarragon through your palms over the pot. Season further with the celery salt and garlic powder. Toast the soup one last turkeylicious hurrah with a pour of wine. Rev up the heat to a medium setting until a fast simmer brews, then return to low and cook for 30 minutes, or until the carrots are tender to a fork piercing---paying mind to a good stir a few times throughout.