Recipe - Joans Turkey Soup

2 lg Carrots minced
1 lg Parsnip minced
1 Onion chopped
3 Tomatoes chopped
One fourth bn Celery chopped
2 Cloves garlic smashed
2 Bay leaves
2 Potatoes minced or cut or sliced up
1 cup Frozen peas thawed
Salt and pepper to taste

Place veges in large a pot and cover with water or chicken or turkey broth
several inches over the top. Bring to a boil; cover and simmer until veges
are tender and soft. Add One half cup rice and about 3 to 4 cups of cooked
chopped leftover turkey. Bring to a boil and reduce heat and gently simmer
until rice is tender. If you prefer noodles I suggest to cook them
separately and then add to soup so they dont get to limp. Season with salt
and pepper. The parsnips add a very nice flavor.

Comment: Simple, satisfying and delicious. chicken easily replaces turkey.

Posted to Recipe Archive 16 Feb 97 by ted by: LIR119@delphi.com on Feb
16, 9.