Yield: 12 Servings
|2 larges||Carrots diced|
|1 large||Parsnip diced|
|1 \N||Onion chopped|
|3 \N||Tomatoes chopped|
|¼ bunch||Celery chopped|
|2 \N||Cloves garlic smashed|
|2 \N||Bay leaves|
|2 \N||Potatoes diced or sliced|
|1 cup||Frozen peas thawed|
|\N \N||Salt and pepper to taste|
Place veges in large a pot and cover with water or chicken or turkey broth several inches over the top. Bring to a boil; cover and simmer until veges are tender and soft. Add ½ cup rice and about 3 to 4 cups of cooked chopped leftover turkey. Bring to a boil and reduce heat and gently simmer until rice is tender. If you prefer noodles I suggest to cook them separately and then add to soup so they dont get to limp. Season with salt and pepper. The parsnips add a very nice flavor.
Comment: Simple, satisfying and delicious. chicken easily replaces turkey.
Posted to Recipe Archive - 16 Feb 97 by ted by: LIR119@... on Feb 16, 9.