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Turkey Vegetable Soup

Contributed by: Chris WebAdmin. of RecipesNow.com

Ingredients:

  • 2 cups Turkey leftovers 500 mL
  • 1 tsp Vegetable oil 5 mL
  • 1 Onion, chopped 1
  • 2 Garlic clove, minced 2
  • 3 cups Water 750 mL
  • 28 oz Tomatoes, whole canned 796 mL
  • 7 1/2 oz Tomato sauce, canned 213mL
  • 14 oz Kidney beans, canned, drained 398 mL
  • 3 cups Cabbage, chopped 750 mL
  • 3 Carrots, sliced 3
  • 3 Celery stalks, sliced 3
  • 1/4 cup Rice 50 mL
  • 1/4 tsp Thyme, dried, marjoram and pepper (each) 1 mL

Directions:

In a large heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring for 3 minutes or until tender.

Stir in water, tomatoes (breaking up with fork), sauce, beans, cabbage, carrots, celery, rice, thyme, marjoram and pepper.

Cover and bring to a boil over high heat.

Reduce heat, add Butterball turkey leftovers and simmer, covered for 30 minutes.

Serving Size: Makes 6 servings


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