Turkey Vegetable Soup

Serves: 8
Total Calories: 61


6 cups turkey broth or chicken broth or chicken bouillon
1 1/2 cups carrots sliced
1 (14 1/2-ounce) can stewed tomatoes
1 onion medium chopped
1 1/2 cups celery sliced
1/2 cup long grain rice uncooked or medium pearl barley
2 teaspoons dill weed dried
1 teaspoon thyme dried
1/2 teaspoon garlic powder (optional)
Salt and hot pepper sauce to taste
1 1/2 cups turkeys diced cooked


In a large kettle, place broth, carrots, stewed tomatoes with juice, onion, celery, rice, dill weed, thyme, optional garlic powder, salt, and hot pepper sauce. Bring to boil reduce heat, cover, and simmer 30 to 40 minutes or until vegetables are tender.

Add turkey and cook 10 minutes or until heated through. Taste for additional seasoning.

Nutritional Facts:

Serves: 8
Total Calories: 61
Calories from Fat: 0

This Turkey Vegetable Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

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