Turkey Vegetable Soup

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

Simmer the soup slowly for one hour or until vegetables are soft. Do not boil.
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.
Season to taste with salt, pepper, soy sauce and powdered vegetable seasoning or bouillon.

You can substitute noodles for rice.
If you use wheat noodles, add with the vegetables to simmer.
If you use rice noodles, add at the end with the corn.