Turkey, Vegetable, and Rice Soup |
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Prep Time: 30 Minutes Cook Time: 38 Minutes |
Ready In: 68 Minutes Servings: 6 |
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For turkey left-overs. Ingredients:
2 tablespoons vegetable oil |
1 cup chopped yellow onion |
1 cup chopped celery |
1 carrot, chopped |
1/2 red bell pepper, chopped |
8 ounces mushrooms, sliced |
2 -3 garlic cloves, minced |
1/2 cup uncooked long-grain white rice |
8 cups turkey broth (or broth) or 8 cups chicken stock (or broth) |
1 teaspoon salt |
1/2-3/4 teaspoon poultry seasoning |
1/2 teaspoon dried marjoram |
fresh ground black pepper |
2 -3 cups cubed cooked turkey |
Directions:
1. Warm the oil in a large soup pot over medium heat.
2. Add in the onion, celery, carrot, and bell pepper; stir/saute 3 minutes.
3. Add in the mushrooms and garlic; stir/saute about 5 minutes or until vegetables are tender.
4. Stir in rice; add in stock, salt, poultry seasoning, marjoram, and pepper; bring to a boil.
5. Lower heat to medium-low, cover, and simmer for about 20 minutes or until the rice is tender.
6. Add in turkey; simmer, uncovered, for about 10 minutes or until flavors are blended.
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