Yield: 12 Servings
Measure | Ingredient |
---|---|
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.