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. (1.5 L) turkey broth

2 c. (500mL) coarsely chopped cooked turkey, in bite-sized pieces

1 - 5-½ oz. (156 mL) can tomato paste

½ tsp. (2.5 mL) granulated sugar

1 tbsp. (15 mL) finely chopped onion or dried onion flakes

¼ c. (60 mL) 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. For more recipes using leftover turkey, see One Click: Turkey. 

Plain ...

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