Turkey Vegetable and Rice Soup

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Turkey Vegetable and Rice Soup

A full meal for pennies when you have leftover turkey from Thanksgiving.

Prep Time2

Cook Time40

Course: Soup

Cuisine: American

Keyword: rice, soup, turkey, vegetable

Servings: people

Calories: 432kcal

Ingredients

3 cups water
1 1/2 cups uncooked long grain rice
1 cup chopped green pepper unseeded
2 stalks celery washed and cut into 1 inch pieces
1 yellow onion finely chopped
1 lb. boneless uncooked (or cooked) chopped turkey meat
1 14.5 oz can, stewed tomatoes drained
preferred spice - salt, pepper, basil, sage to taste
1 tbsp canola oil

Instructions

Heat canola oil in large pan over medium heat.
Add onion, green pepper and celery.
Cook 3 minutes or until vegetables are tender to your liking.
Add turkey and continue to cook until turkey is no longer pink.
Reduce heat to low.
Add tomatoes.
Cover and simmer about 20 minutes or until turkey is cooked completely through.
Bring water to a boil over high heat.
Add rice.
Reduce heat to low.
Cover and cook for 20 minutes or until rice is tender.
Season to taste
Serve turkey and vegetables over hot rice.

Notes

This soup can be created with cooked and uncooked turkey meat. Just cook the uncooked turkey meat till it is cooked. Put cooked turkey meat in last after the rice so it doesn't get overcooked.

Add water after rice is cooked if there isn't enough "soup" and cook /stir for 20 minutes and season until you get a soup taste you like. Sometimes, rice absorbs too much water when cooking so you have to be willing to adjust the liquid.

Nutrition