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Friday, November 25, 2011

Turkey, Tomato, and Rice Soup

Some people believe the best part about a turkey dinner is the next-day’s pickin’s. One of my favorite ways to enjoy turkey leftovers is by making soup, and this one’s as easy as it gets.

Turkey, Tomato, and Rice Soup:
6 c. turkey broth
2 c. coarsely chopped cooked turkey, in bite-sized pieces
1 - 5-½ oz. (156 mL) can tomato paste
½ tsp. granulated sugar
1 tbsp. finely chopped onion or dried onion flakes
¼ c. uncooked white rice
Salt and pepper, to taste.
Bring broth, turkey, tomato paste, sugar, and onion to a boil in large saucepan. Stir in rice and immediately reduce heat to low. Cover, with a toothpick between lid and pot to allow steam to escape. Simmer 15-to-20 min. until rice is cooked. Season to taste. Serves 6.
Note: Dressing up this plain and simple soup is easy. Season it with a little oregano and basil, adding a small can of rinsed, drained black beans, niblet corn, and anything else you might fancy. I like this soup both ways, as the accompanying photos show.

Plain ...
Or gussied up with beans ...  This down-home soup is good!

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