Turkey Vegetable Soup with Rice

Adapted from Taste of Home

Ingredients:

  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 2 medium carrots, halved and thinly sliced
  • 2 celery ribs, chopped
  • 1/2  chopped red bell pepper
  • 3 garlic cloves, minced
  • 1 Qt (1 liter) chicken or turkey stock
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1/2 cup  (75 g) frozen peas
  • 1 cup rice (200 g) - I use a wild and brown rice blend
  • 1 bay leaf
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 cups (250 g) shredded or cubed cooked turkey 
  • 1/4 to 1/2 teaspoon hot pepper sauce, optional
  • Fresh cilantro,  optional

Warm the oil in a large pot over medium heat. Add the onion,  carrots, celery and bell pepper and cook, stirring often, until the onion is translucent, about 5 minutes. Add the garlic and saute for 2-3 minutes.

Add the broth, tomatoes, peas, rice and seasonings.  Bring the mixture to a boil, then reduce heat to simmer. 

Cook for 30-40 minutes, as directed by the rice.  Stir in the turkey and continue to cook until heated through.  Delicious with a splash of hot pepper sauce and cilantro.