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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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This is a wonderful soup, and this is the best time of year to make it, using all your fresh garden veggies and herbs. And with Thanksgiving around the corner this is a good way to use up any leftover turkey. This can be done in the crockpot. Recipe By: Carol B from TOH Ingredients:
4 lbs tomatoes, seeded, chopped |
3 medium green peppers, chopped |
2 (14 1/2 ounce) cans chicken broth |
1 (14 1/2 ounce) can vegetable broth |
1 1/2 cups water |
1 1/2 teaspoons beef bouillon granules |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon black pepper |
3 cups cooked turkey, cubed |
3 cups elbow macaroni, cooked |
fresh basil, minced (optional) |
Directions:
1. in large saucepan or dutch oven combine the first 10 ingredients, bring to a boil.
2. reduce heat, cover and simmer for 2 hours.
3. stir in turkey and macaroni, heat through.
4. garnish with fresh basil if desired.
5. CrockPot Directions:.
6. combine first 10 ingredients in crockpot, cook on LOW 7 to 8 hours OR on HIGH 4 to 6 hours.
7. last 10 or 15 minutes add the cooked turkey and cooked macaroni, (just long enough to heat through).
8. Please note, all crockpot temperatures are different, only you know your crockpot, so cook accordingly.
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