GARDEN TURKEY SOUP

INGREDIENTS
2 Tbsp Olive Oil
2 Tbsp Margarine
1/2 cup Onion (chopped)
2 stalks Celery (chopped)
Turkey (whole wings, legs and thighs)
4 cups Water

2 Tbsp Chicken Bouillon (or 1 can Chicken Broth)
2 cups Water
4 small Red Potatoes (cubed)
8 oz (1/2 box) Whole Grain Penne, Rotini pasta*
8 oz Mixed Vegetables** (fresh, frozen or canned)
1 clove Garlic (minced)

Salt and Pepper (to taste)
Fresh Parsley (chopped, diced)

  * Pasta - use your choice including any pasta or Egg Noodles
** Mixed Vegetables - use your choice of vegetables
     Changing these options gives you an unlimited variety of soups.

STOCK Preparation

• In a dutch over or stock pot, saute onions and celery until golden brown.
• Add turkey and water and let simmer to make broth for 30 minutes.
• Remove turkey parts and let cool.
• Remove turkey meat from the bones and cube.

SOUP Preparation

• To the turkey stock, add chicken bouillon, water, and potatoes.
• Simmer potatoes for 10 minutes. Add penne pasta.
• Simmer for another 10 minutes. Add mixed vegetables and garlic.
• Simmer for 5 minutes. Season to taste with salt and pepper.

Garnish soup with diced fresh parsley when serving.

This is a GREAT way to use those turkey leftovers from the holidays!

HINT: You can prepare your soup stock with the turkey meat, and store in a quart-size freezer-safe plastic storage containers for 3-6 months, and longer in a deep freezer.

Preparation Time: 1 hour
Serves: 4 - 6

DavidLee Recipes © 2010