non-vegetarian

Turkey Vegetable Soup

submitted by By Peggy O'Mara

This is a great way to use the turkey bones to flavor a hearty soup. Slowly simmer the entire turkey carcass and all the leftover bones in water to cover for 2 to 3 hours. Break up the carcass if necessary. Strain the liquid through a sieve and retain the bones and turkey pieces. Return the strained liquid to the soup pot and add the following vegetables:

3-4 stalks of chopped celery
4-6 peeled and chopped carrots
1 whole onion, peeled and cut into crescents
3 peeled cloves of garlic, chopped finely
2 cups green beans
1 can of tomatoes or tomato sauce
2 cups corn
2 cups cooked rice
turkey carcass


<p>Simmer the soup slowly for one hour or until vegetables are soft. Do not boil. <br /> At the end, add 1 can of tomatoes or tomato sauce, 2 cups corn, 2 cups cooked rice and the usable pieces of turkey left from the boiled carcass. <br /> Season to taste with salt, pepper, soy sauce and powdered vegetable seasoning or bouillon.</p> <p>You can substitute noodles for rice. <br /> If you use wheat noodles, add with the vegetables to simmer. <br /> If you use rice noodles, add at the end with the corn.</p>