The Day After Turkey and Rice Soup |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A hopeful quest to not let leftovers go to waste after 2 Thanksgiving sit downs. Ingredients:
3 tablespoons your preferred oil |
1 -2 large garlic clove, minced |
1 large onion, chopped |
1 1/2 cups celery, chopped |
2 -3 large fresh carrots, diced |
1 large diced tomato |
1 cup fresh spinach, chopped |
1 1/2 cups rice, uncooked (not instant) |
2 (10 ounce) packages frozen green peas, thawed |
fresh sage, to taste |
salt and pepper, to taste |
1 cup water, optional if needed |
4 -6 cups turkey broth or 4 -6 cups chicken broth |
5 cups cooked turkey, diced |
Directions:
1. Heat onions and garlic in oil until they are tender.
2. Pour in broth, water, carrots, celery and rice, some of each of sage, salt, pepper, spinach heat medium bubble bubble 15 minutes.
3. Add peas, rest of sage , spinach cook for a while.
4. Add turkey and tomato when rice is cooked.
5. Adjust everything to your taste, most recipes call for wimpy amounts of veggies, rice etc. I think soup should be chunky.
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