30-Minute Turkey Soup
Keys: Soups Stews Poultry
Yield: 6
Ingredients:
3/4 cup rice
Salt as needed
1 tbl olive oil
2 x ribs celery ribs trimmed, and
cut into 1/2" slices
2 x pared carrots pared, and
cut into 1/2" slices
1 med onion chopped
1 can peeled plum tomatoes - (28 oz)
10 oz frozen chopped spinach (thawing isn't necessary)
2 cup chopped cooked leftover turkey
4 cup turkey stock
1 x bay leaf
1/4 tsp thyme
1 tsp hot red pepper sauce - (to 2 tspns)
Freshly-ground white pepper to taste
1 tbl minced fresh basil
Method:
Combine rice, 1/2 teaspoon salt and 1 1/2 cups water in a small pot.
Bring to boil. Reduce heat to low. Cover and simmer 20 minutes or until
rice is tender and water absorbed.
Meanwhile, heat olive oil in 5-quart Dutch oven. Add celery, carrots and
onion and saute until tender over medium heat, about 5 minutes. Add
tomato liquid from can. Chop tomatoes and add. Add spinach, turkey,
turkey stock, bay leaf, thyme, hot red pepper sauce and salt and pepper
to taste. Cook over medium heat, uncovered, for 10 minutes. Remove bay
leaf. Stir in basil and cooked rice.
This recipe yields 6 entree servings.
~Angelique~
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