Quick Easy Leftover Turkey Soup with Vegetables and Rice
I love soup. It is one of my favorite things to eat. It is just comforting. And it can be so easy to throw together. I love that it can be a fantastic way to use up left overs. Today was a rough day. It was hectic, and I was running all over town because hubby’s car broke down, again, I had packages to mail, medicine to pick up, and papers to drop off. So by the time I actually got home, I realized it was 5:15, and I hadn’t thought about dinner at all, and took nothing out of the fridge. Over the weekend, we had made a large turkey while we celebrated my brother’s birthday, and I still had a ton left over. Plus a ton of veggies from my trip to the farmers market. So I decided to throw together a leftover turkey soup. Dinner was ready is 35 minutes, and was so good, I am lucky if I have one bowl left for my lunches tomorrow.
- 1 cup uncooked rice, or 3 cups cooked rice
- 2 Celery Stalks
- Half an onion
- 1 red pepper
- 4 garlic cloves
- 1 1/2 cups chopped green beans
- 2 large carrots
- 2 cups turkey, chopped
- 2 Tablespoons Basil
- Salt and Pepper to taste
- 32 ounce vegetable or turkey (or chicken) broth
- Start cooking the rice according to the directions. While the rice is cooking, chop the veggies and sauté them until soft. Add in the seasoning and turkey. Sauté a bit longer, then add the broth. Once the rice is done, add to the veggies. I personally prefer to rinse my rice first. I find it makes the soup too starchy otherwise, but it is not necessary. Bring soup to a boil slowly, on medium heat. Now your soup is done. Enjoy.