Now that you have a boatload of stock made from your Thanksgiving bird and/or beast, you’ve got the makings for great soups. These recipes will put that bounty to good use.

They’re simple — because you did all your fancy cooking on the holiday, right? — and some will make use of other leftovers, such as turkey or ham meat, corn, potatoes and various vegetables.

If you’re doing last-minute Thanksgiving grocery shopping today, pick up some pasta for the turkey soup, some sour cream for the chowder or a handful of tomatoes for the beef soup, and you’ll have what you need on hand for an easy meal on the busy days to come.

Oh, and if you didn’t make your own stock? Use something out of a can or a carton. You’ll still be satisfied with the results.

HOMESTYLE TURKEY NOODLE SOUP

By Hawaiian Electric Co.

• 6 cups turkey stock
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 1/2 onion, diced
• 1 bay leaf
• 1/4 heaping teaspoon dried oregano
• 1/4 heaping teaspoon dried basil
• 1/8 teaspoon ground thyme
• 1-1/2 cups cooked rotini (spiral) pasta, or other small shape
• 2 cups leftover turkey meat, shredded
• Salt and pepper, to taste

In a large pot over medium-high heat, add turkey stock and bring to a simmer.

Add carrots, celery, onion and spices. Simmer 20-25 minutes, until vegetables are tender.

Stir in pasta and turkey meat. Taste and season with salt and pepper as needed.

Bring to a simmer and cook 1 minute, until turkey is heated through. Serves 4-6.

Approximate nutritional information, per serving (not including salt to taste): 300 calories, 11 g total fat, 2.5 g saturated fat, 130 mg cholesterol, 250 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g sugar, 34 g protein.

HEARTY SLOW COOKER HAM AND POTATO CHOWDER

By Hawaiian Electric Co.

• 2 pounds russet potatoes, peeled and cut into 1-inch cubes
• 2 cups corn kernels
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups diced leftover ham
• 4 sprigs fresh thyme
• 1/2 teaspoon pepper, to taste
• 4 cups ham stock (or chicken stock)
• 1/2 cup half-and-half
• 1/2 cup sour cream
• Salt and pepper, to taste
• Chopped chives, for garnish

In slow cooker, place potatoes, corn, onion, carrots, celery, garlic, ham, thyme and pepper. Add stock. Stir well, cover and cook on low for 7-8 hours or on high for 4 hours.

Remove some of the potatoes and mash with a fork. Return mashed potatoes to slow cooker, stirring them in to thicken the broth.

Stir in the half-and-half and sour cream and cook on high 15-30 minutes. The soup will get thicker the longer you cook it.

Taste and season with salt and pepper, as needed. Garnish with chives. Serves 8.

Approximate nutritional information (not including seasoning to taste): 280 calories, 8 g total fat, 3.5 g saturated fat, 45 mg cholesterol, 350 mg sodium, 38 g carbohydrate, 5 g fiber, 6 g sugar, 16 g protein.

OLD-FASHIONED VEGETABLE BEEF SOUP

By Hawaiian Electric Co.

• 6 cups beef stock
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons paprika
• 2 teaspoons garlic powder (optional)
• 3 large carrots, chopped
• 1 large onion, chopped
• 3 stalks celery, chopped
• 2 large potatoes, cut into bite-size pieces
• 1/2 pound green beans, cut into bite-size pieces
• 4 cups chopped fresh tomatoes

Combine ingredients in a large stock pot. Cover and simmer for 20 minutes or until vegetables are tender. Serves 6.

>> Variations: If you have leftover raw vegetables from a crudite plate or tossed salad, they can be added to this soup. Cooked vegetables, such as squash, green beans, corn or sweet potatoes, can be added at the end and cooked just until warm.

Approximate nutritional information, per serving (not including salt to taste): 630 calories, 45 g total fat, 18 g saturated fat, 85 mg cholesterol, 900 mg sodium, 37 g carbohydrate, 7 g fiber, 9 g sugar, 21 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.