Serves: 10
Total Calories: 48

8 cups turkey broth or chicken broth
2 cups carrots cubed
3 tomatoes peeled, seeded, and chopped
1 onion chopped
1/2 cup celery sliced
1/2 cup white rice or barley
6 cups assorted fresh vegetables*
1 teaspoon oregano dried leaves, crushed, or ground oregano
1 teaspoon sage dried leaves, crushed, or ground sage
Salt and hot pepper sauce to taste
1 1/2 cups turkeys diced cooked

Place broth in large Dutch oven or kettle. Add carrots, tomatoes, onion, celery, and rice or barley. Bring to boil, reduce heat, and simmer for 20 minutes, covered. Add fresh vegetables and seasoning bring to boil, cover, and simmer for 30 to 40 minutes or until vegetables are tender. Add turkey last 20 minutes of cooking time. Taste for additional seasoning.

* Any mixture such as rutabagas, cauliflower, broccoli, green beans, lima beans, peas, or mushrooms, cut into bite-size pieces, can be used but keep in mind flavor and color. Longer cooking vegetables should be added before peas or mushrooms.

Nutritional Facts:

Serves: 10
Total Calories: 48
Calories from Fat: 0

More Recipes from the Never Say Leftovers Cookbook:
Basic Beef Broth Recipe
Bean and Lamb Soup
Beef Broth and Noodles or Rice
Beef Broth with Croutons
Beef Broth with Herbs
Beef Broth with Tomato
Beer-Cheese Soup
Chicken Broth with Rice
Chicken Soup Oriental
Chicken and Vegetable Soup
Creamy Chicken Soup
Creamy Vegetable Soup
Fish Chowder
Goulash Soup
Ham And Potato Soup
Peasant Soup With Basil Sauce
Tomato, Ham, And Cabbage Soup
Turkey Or Chicken Broth
Turkey-Vegetable Soup