Turkey Soup

By Yankee Magazine

Sep 05 2007

A hearty turkey soup that makes the most of your leftover holiday turkey.


Serves 4-6


2 tablespoons butter
2 onions, peeled and chopped
2 green peppers, cored and chopped
4 cups turkey stock
2 cups canned Italian plum tomatoes, drained and chopped
2 cups chopped turkey
2 tablespoons chopped parsley
Salt and pepper to taste
2 cups cooked rice


Melt butter in heavy skillet and sauté onions and green peppers until soft. Add stock, tomatoes, turkey, and parsley. Simmer, partially covered, 15 minutes. Season with salt and pepper. Add rice, stir, and heat thoroughly.