TURKEY VEGETABLE SOUP
1 1/4 pound ground turkey
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
6 cups water
1 can diced tomatoes with juice – 14-16 ounces
1/3 cup white rice, uncooked
1/4 cup ketchup
1 T. instant bouillon – chicken or beef
1/2 T. dried basil
1/8 tsp pepper
1 bay leaf
Crumble ground turkey into a Dutch oven. Stir in onion, carrots and celery. Cook and stir over medium high heat about 5 minutes, or until lightly browned. Drain.
Return to kettle and add the water, tomatoes, rice, ketchup, bouillon, basil, pepper, and bay leaf. Bring to a boil, and reduce heat. Cover and simmer 25 – 30 minutes or until vegetables and rice are tender. Remove bay leaf before serving.
Yield: 6 servings 1- 1/2 cups each.
This one calls for ground turkey, but if you had turkey leftovers, you could just chip it up into bite-size pieces and use that instead. This is easy and you don’t have to make stock for it.